1 Diced Tomatoes
1 1/2 Stewed Tomatoes
12 Beef Stew Meat
1 Potatoes
1 Onion
2 Water
1 1/2 Seasoning Salt
1 Bay Leaf
1/4 Water
2 All-Purpose Flour


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.