Beef Stew - Crock Pot - cooking recipe

Ingredients

1 1 cup use 1 can diced tomatoes (14.5 ounce) or (1 1/2 ounce) can stewed tomatoes
1 1/2 lbs beef stew meat
12 potatoes, medium, cut in half (1 1/2 lbs)
1 medium onion, cut into 8 wedges
1 (8 ounce) bag baby carrots (about 30)
2 cups water
1 1/2 teaspoons seasoning salt
1 bay leaf
1/4 cup water
2 tablespoons all-purpose flour

Preparation

Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.