Beef Stew With Sun-Dried Tomatoes

Chef Christine's Note:

Adapted from Betty Crocker's Slow Cooker Cookbook. Serve with crusty bread.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 1 cup sun-dried tomato
• 1 ½ lbs beef stew meat
• 4 medium red potatoes (about 1 1/2 lbs)
• 1 medium onion , diced
• 3 garlic cloves , diced
• 8 ounces carrots
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon parsley
• ½ teaspoon oregano
• ½ teaspoon basil
• 4 bay leaves
• ¼ cup cold water
• 2 tablespoons all-purpose flour

Directions:

1. Drain and rinse tomatoes, then coarsely chop.
2. Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
3. Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
4. mix 1/4 cup water and the flour; stir into stew.
5. Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

Reviews

[Chef #1176251]

This was a success! My partner loves this. I added 3 tbsp of tomato puree and 1 beef cube with a little bit of hot water as I wanted richer taste.

[Planner]

This was GREAT! I left out the carrots because I wanted to focus on the tomatoes. The spices were absolutely lovely. I think it would have been even more awesome if I wouldn't have forgotten to add the garlic. DOH! Thanks for posting:)

[Chef #590058]

This went over really well in our house, especially with the 7 yo boy. He rated it a 9/10 (nothing ever gets a 10, by definition). The adults thought it was quite tasty. I made it on the stove, browned the meat, added the onions and carrots and cooked for a few minutes, then added the rest and simmer for 1.5-2 hours. Yum yum!