Beef Stew - Crock Pot

• 1 1 cup use 1 can diced tomatoes (14.5 ounce) or (1 1/2 ounce) can stewed tomatoes
• 1 1/2 lbs beef stew meat
• 12 potatoes, medium, cut in half (1 1/2 lbs)
• 1 medium onion, cut into 8 wedges
• 1 (8 ounce) bag baby carrots (about 30)
• 2 cups water
• 1 1/2 teaspoons seasoning salt
• 1 bay leaf
• 1/4 cup water
• 2 tablespoons all-purpose flour

1. Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
3. Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
4. Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
5. Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
6. Remove bay leaf.

tomatoes, beef stew meat, potatoes, onion, baby carrots, water, salt, bay leaf, water, flour

Taken from www.food.com/recipe/beef-stew-crock-pot-13185 (may not work)