Ingredients
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)
Preparation
Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
Cover and bake about 2 hours 30 minutes or until beef is tender.
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.
