Savory Beef Stew

Savory Beef Stew

1 1/2 lb beef stew meat
1 medium onion, cut into 8 wedges
1 can (14.5 oz) stewed tomatoes, undrained
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
1 dried bay leaf
2 cups water
2 tablespoons all-purpose flour
12 small red potatoes (1 1/2 lb), cut in half
1 bag (8 oz) ready-to-eat baby-cut carrots (about 30)

Heat oven to 325°. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.

Cover; bake 2 hours, stirring once. Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf. Makes 6 servings