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Ingredientes
- 1 c. sun-dry tomatoes (not oil packed)
- 1 1/2 lb beef stew meat
- 1 1/2 lb new potatoes cut in 1/2 (12 mediu
- 1 med onion cut into 8 wedges
- 8 ounce baby carrots (about 30)
- 2 c. water
- 1 1/2 tsp seasoned salt
- 1 x bay leaf
- 1/4 c. cool water
- 2 Tbsp. all-purpose flour
Direcciones
- SOAK tomatoes in water as directed in package; drain and coarsely chop.
- MIX tomatoes and remaining ingredients except 1/4 c. water and the flour in 3 1/2 to 6 qt slow cooker.
- COVER and cook on low heat setting 8 to 9 hrs (or possibly high heat setting 3 to 5 hrs) or possibly till beef and vegetables are tender.
- MIX 1/4 c. water and the flour; gradually stir into beef mix.
- COVER and cook on high heat setting 10 to 15 min or possibly till slightly thickened. Remove bay leaf.
- Serving Ideas : Serve stew in bowls, and sprinkle each serving with crumbled
- Start to Finish Time:"8:00"Tablespoons(Cook time on High):"3:00"
- NOTES : Ingredient Substitution: Sun-dry tomatoes, or possibly dry-tomatoes, add in a nice concentrated tomato flavour to the stew. When fresh tomatoes are plentiful, you can add in 2 c. minced fresh with the flour mix instead of using dry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 81 | 32% |
| Total Fat 9.16g | 11% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1144mg | 48% |
| Potassium 1113mg | 32% |
| Total Carbs 37.17g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.73g | 3% |
| Protein 9.25g | 15% |
