Beef and Sun Dried Tomato Stew

By kimrinaldi1

Ingredients

• 1 cup (250 ml) sun-dried tomatoes (not in oil)
• 2 cups (500 ml) warm water
• 1 1/2 lbs (675 g) beef stew meat, trimmed of excess fat
• 12 medium new potatoes, halved
• 1 medium onion, coarsely chopped
• 8 oz (225 g) baby-cut carrots
• 1 bay (laurel) leaf
• 1/2 tsp (2 ml) dried thyme
• 1/4 cup (60 ml) cold water
• 2 Tbs (30 ml) all-purpose flour

Preparation

Step 1

Soak the tomatoes in the warm water for 30 minutes. Drain the
tomatoes, reserving the soaking liquid, and chop the tomatoes.
Combine with the remaining ingredients, including the reserved soaking
liquid, except the cold water and flour in a slow cooker. Cook
covered on low until the beef is tender, 8 to 9 hours. Alternately, cook
tightly covered in a 300F (150C) oven for 3 to 4 hours. Mix the cold
water with the flour and stir into the beef mixture. Cook covered until
thickened slightly, about 15 minutes. Serves 6 to 8.