Ingredients
1 1/2
lb beef stew meat
1
medium onion, cut into 8 wedges
1
can (14.5 oz) stewed tomatoes, undrained
1 1/2
teaspoons seasoned salt
1/2
teaspoon pepper
1
dried bay leaf
2
cups water
2
tablespoons Gold Medal™ all-purpose flour
12
small red potatoes (1 1/2 lb), cut in half
1
bag (8 oz) ready-to-eat baby-cut carrots (about 30)
Preparation
Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
Cover; bake 2 hours, stirring once.
Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
