Instructions: SOAK tomatoes in water as directed in package; drain and coarsely chop.

MIX tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2 to 6 quart slow cooker.

COVER and cook on low heat setting 8 to 9 hours (or high heat setting 3 to 5 hours) or until beef and vegetables are tender.

MIX 1/4 cup water and the flour; gradually stir into beef mixture.

COVER and cook on high heat setting 10 to 15 minutes or until slightly thickened. Remove bay leaf.

Serving Ideas : Serve stew in bowls, and sprinkle each serving with crumbled

Start to Finish Time:
"8:00"
T(Cook time on High):
"3:00"

NOTES : Ingredient Substitution: Sun-dried tomatoes, or dried-tomatoes, add a nice concentrated tomato flavour to the stew. When fresh tomatoes are plentiful, you can add 2 cups chopped fresh with the flour mixture instead of using dried tomatoes.

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