Savory Beef Stew

 

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)

• 1 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.
• 2 Cover; bake 2 hours, stirring once.
• 3 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.