Beef and Potato Stew

1 cup dry pack sun dried tomatoes

1 1/2 pound beef stew meat

1 1/2 pounds small red potatoes, cut in half

1 onion, cut into wedges

1 1/2 cups baby cut carrots

1 can beef broth

1 1/2 tsp seasoned salt

1 bay leaf

1/2 cup water

1/4 cup all purpose flour

In small bowl, cover dry tomatoes with boiling water.  Let stand 10 minutes; drain.  Coarsely chop tomatoes.  In slow cooker, mix tomatoes and remaining ingredients except water and flour.  Cover; cook on low heat for 8-9 hours.  In small bowl, mix water and flour; gradually stir into stew.  Increase heat setting to high.  Cover; cook 10-15 minutes or until slightly thickened.  Remove bay leaf.

Serves 6