Beef Stew with Tomatoes

 

1 1/2

lb beef stew meat

12

medium new potatoes, cut in half (1 1/2 lb)

1

medium onion, cut into 8 wedges

1

bag (8 oz) baby-cut carrots (30)

2

cups water

1 1/2

teaspoons seasoned salt

1

bay leaf

1/4

cup cold water

2

tablespoons Gold Medal® all-purpose flour

2

large tomatoes, chopped (2 cups)

• 1 Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
• 2 Cover and bake about 2 hours 30 minutes or until beef is tender.
• 3 In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.