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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Stew With Sun-Dried Tomatoes

Date Added: December 08, 2009

Ingredients:

1 Cup Dried Tomato
1 1/2 Pounds Stew Meat cut into
1 1/2 Pounds New Potatoes cut in half
12 Unit Pearl Onions cut in half if large
1 Unit Onion
1 Unit Carrot
2 Cups Water warmed
1 1/2 Teaspoons Seasoned Salt (to taste)
1 Unit Bay Leaf ; small
1/4 Cup Water warmed
2 Tablespoons Flour (00 type)
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Directions:

1. Rehydrate tomatoes as directed on package; drain and coarsely chop.

2. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot.

3. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender.

4. Mix water and flour; gradually stir into beef mixture.

5. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Potato, Sulfites, Beef, Onion allergies.
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