1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 dried bay leaf
1/4 cup water
2 Tbsp Gold Medal all-purpose flour

1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.