Beef Stew with Tomatoes

[dalajune]

Beef Stew with Tomatoes



1 1/2 lb beef stew meat
12 medium new potatoes, cut in half (1 1/2 lb)
1 medium onion, cut into 8 wedges
1 bag (8 oz) baby-cut carrots (30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup cold water
2 tablespoons Gold Medal® all-purpose flour
2 large tomatoes, chopped (2 cups)

1.Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all
ingredients except cold water, flour and tomatoes.

2.Cover and bake about 2 hours 30 minutes or until beef is tender.

3.In small bowl, mix cold water and flour; gradually stir into beef mixture.
Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened.

Remove bay leaf.

Prep Time: 20 min
Total Time: 3 hours 10 min
Makes: 6 servings