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Beef Stew with Sun Dried Tomatoes

1 cup sun dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 new potatoes - (1 1/2 lbs) -- cut in halves
1 medium onion -- cut into 8 wedges
1 bag baby cut carrots - (8 oz) -- about 30 carrots
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup water
2 tablespoons flour


Rehydrate tomatoes as directed on the package, drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and flour in a 3 1/2- to 4-quart slow cooker. Cover and cook on LOW 8 to 9 hours or until beef and vegetables are tender.

Mix remaining water and flour; gradually stir into stew. Cover and cook on HIGH about 10 minutes or until slightly thickened. Remove bay leaf.

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