Beef Stew with Tomatoes

Yael

Sun, Sep 12 2004, 2:26 am

Here’s a hearty beef stew that won’t leave you in the kitchen chopping vegetables all day!

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

Directions:
1. Heat oven to 325°F. Place all ingredients except cold water, flour and tomatoes in 4-quart ovenproof bean pot.
2. Cover and bake about 2 hours 30 minutes or until beef is tender.
3. 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.