Beef and Sun-Dried Tomato Stew

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            FOOD FUNNY
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Thanks to Marlene Steinberg of Marina del Rey, California for sharing
this true food funny with us:

I forget the restaurant, but it was a nice one. While leaving after a
delicious dinner I watched my friend reach into what she thought
was a bowl of after dinner mints and plop a cute ball of butter into
her mouth. Her expression is hard to forget.

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            TODAY'S RECIPE
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Slow cooking allows the intense flavor of the sun-dried tomatoes
to permeate this hearty dish.

Beef and Sun-Dried Tomato Stew

1 cup (250 ml) sun-dried tomatoes (not in oil)
2 cups (500 ml) warm water
1 1/2 lbs (675 g) beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 oz (225 g) baby-cut carrots
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) cold water
2 Tbs (30 ml) all-purpose flour

Soak the tomatoes in the warm water for 30 minutes. Drain the
tomatoes, reserving the soaking liquid, and chop the tomatoes.
Combine with the remaining ingredients, including the reserved soaking
liquid, except the cold water and flour in a slow cooker. Cook
covered on low until the beef is tender, 8 to 9 hours. Alternately, cook
tightly covered in a 300F (150C) oven for 3 to 4 hours. Mix the cold
water with the flour and stir into the beef mixture. Cook covered until
thickened slightly, about 15 minutes. Serves 6 to 8.
Received on Fri Sep 9 14:37:33 2005