Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. from Betty Crocker Slow Cooker Recipes September 2000

  2. 1 cup sun-dried tomatoes (not packed in oil)

  3. 1 1/2 pounds beef stew meat

  4. 12 small new potatoes (1 1/2 pounds), cut in half

  5. 1 medium onion, cut into 8 wedges

  6. 1 bag (8 ounces) baby-cut carrots (about 30)

  7. 2 cups water

  8. 1 1/2 tsp seasoned salt

  9. 1 dried bay leaf

  10. 1/4 cup water

  11. 2 Tbsp Gold Medal all-purpose flour

  12. 1. Rehydrate tomatoes as directed on package; drain and coarsely chop.

  13. 2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.

  14. 3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

  15. 4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.

  16. 1 serving: Calories

  17. 360 (Calories from fat 125); Fat

  18. 14g (Saturated 5g); Cholesterol

  19. 70mg; Sodium

  20. 620mg; Carbohydrate

  21. 36g (Dietary Fiber 6g); Protein

  22. 2 Starch,

  23. 3 Lean Meat,

  24. 1 Vegetable,

  25. 1/2 Fat

  26. When buying new potatoes, avoid those that are wrinkled, sprouted or cracked. It's quite common, however, that new potatoes have spots where they are missing their feathery skin.

  27. Pair this stew with a hearty cracked wheat bread, perfect for dipping into the rich, flavorful gravy.

Comments

882,796
Send feedback