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Sundried Tomato Beef Stew

This hearty beef stew has an extra dimension of flavor with tasty sun-dried tomatoes. Cook this in your slow cooker all day and enjoy a warm, delicious meal as an end to a chilly fall or winter day.

Preparation Time20 min

Cooking Time9 hr

Cooking MethodSlow Cooker

Ingredients

  • 1 cup sun-dried tomatoes, not oil-packed
  • 1 1/2 pound beef stew meat
  • 12 new potatoes, (1 1/2 pounds)
  • 1 onion, in 8 wedges
  • 8 ounces bag baby-cut carrots, (about 30)
  • 2 cups water
  • 1 1/2 teaspoon seasoned salt
  • 1 bay leaf
  • 1/4 cup water
  • 2 tablespoons all-purpose flour

Instructions

  1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
     
  2. Mix tomatoes and remaning ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart slow cooker . Cover and cook on low heat setting 8-9 hours or until vegetables and beef are tender.
     
  3. Mix 1/4 cup water and the flour; gradually stir into beef mixture.
     
  4. Cover and cook on High heat setting 10-15 minutes longer or unitl slightly thickened. Remove bay leaf.

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I would surely render the fat out of the meat first, so it doesn't rise to the top of the soup - it is much more time consuming to scoop it out, let it cool, and then put it through a fat separator. I do think the use of sun dried tomatoes is a wonderful way to add great tomato flavor, especially in the winter when the store bought "fresh" ones are not so great. Plus they contain much less sodium than the canned variety.

I have not tried this yet, but would brown the meat first, before putting in the crock pot. I find browned meat adds a lot of flavor to a stew.

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