1 cup sun-dried tomatoes -- not oil packed 1 1/2 pounds beef stew meat 12 new potatoes -- (1 1/2 pound) 1 medium onion -- in 8 wedges 8 ounce bag baby-cut carrots -- (about 30) 2 cups water 1 1/2 teaspoons seasoned salt 1 bay leaf 1/4 cup water 2 tablespoons all-purpose flour Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock Pot . Cover and cook on Low heat setting 8-9 hours or until vegetables and beef are tender. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened. Remove bay leaf. Prep. Time: 20 minutes, Cooking Time 9 1/4 hours. Serves 6. Per serving; 440 calories, 125 CFF, 14 g fat, 70 mg cholesterol,620 mg. sodium, 57 g carbohydrate, 29 g protein Diet Exchanges: 3 starch, 2 lean meat, 2 vegetables, 1 fat Betty Crocker Casseroles and One-Dish Meals #142, p. 74 MC formatting by bobbi744@acd.net ICQ#2099532
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