BEEF STEW WITH TOMATOES

Beef Stew with Tomatoes image

Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 6

Number Of Ingredients 10

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Ingredients

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)

Steps:

Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
Cover and bake about 2 hours 30 minutes or until beef is tender.
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.

Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg