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    Beef and Sundried Tomato Stew

    Source of Recipe

    ww recipe

    List of 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


    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. 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.




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