There’s been snow this week. Urgh. Everyone else for Midweek Morsels is sharing summery stuff, but gosh! The snow just makes me want warm comfort food. So, this week for Midweek Morsels, I’m going to share a recipe for Beef Stew with Sundried Tomatoes – done in the crockpot. I swiped this from my parent’s recipe folder when I moved out… I’m not sure where they got it from, but it is absolutely delicious. It is, in fact, one of my favourite stew recipes. And I make stew in my crockpot pretty frequently.

But what I like best about this recipe? There are no turnips in it. I loath turnips. Blegh.

Ingredients
1 cup sun-dried tomatoes (not oil-packed)
1.5 lbs beef stew meat
12 medium new potatoes (1.5 lbs) cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby carrots
2 cups water
1.5 tsp seasoned salt
1 bay leaf
1/4 cup cold water
2 Tbsp all-purpose flour

Directions
Soak tomatoes in water as directed on package; drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and the four in slow cooker (3.5-6 quarts). Cover and cook on low for 8-9 hours (or high for 3-5 hours) or until beef and vegetables are tender. Mix 1/4 cup water and flour; gradually stir into beef mixture. Cover and cook on high heat setting 10-15 minutes or until slightly thickened. Remove bay leaf.

Notes from Courtney:
Cornstarch can be substituted for flour if you prefer that.
This recipe serves 6, but can easily be cut back, or you can freeze portions of it.

Mmm nom nom nom.

Do you have any tasty recipes to share with us? Why don’t you head over to Kristina’s Favorites and let us know!