Beef Stew with Ale
INGREDIENTS:
1 c Sun-dried tomatoes (not oil
-packed)
1 1/2 lb Beef stew meat
1 1/2 lb New potatoes (about 12);
-cut in half
12 Pearl onions, cut in half
-if large
(or 1 med. onion cut into 8
-wedges)
1 8 oz. pkg baby cut carrots
2 c Water
1 1/2 ts Seasoned salt
1 Bay leaf
1/4 c Water
2 tb Flour
1 c Sun-dried tomatoes (not oil
-packed)
1 1/2 lb Beef stew meat
1 1/2 lb New potatoes (about 12);
-cut in half
12 Pearl onions, cut in half
-if large
(or 1 med. onion cut into 8
-wedges)
1 8 oz. pkg baby cut carrots
2 c Water
1 1/2 ts Seasoned salt
1 Bay leaf
1/4 c Water
2 tb Flour
Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened. Remove bay leaf.