Crockpot Beef Stew with Sun-dried Tomatoes

1 C. sun-dried tomatoes (not oil packed)

1 1/2 lbs. beef stew meat

12 medium new potatoes (1 1/2 pounds) cut in half

1 medium onion, cut into 8 wedges

1 bag (8 oz.) baby carrots, about 30

2 C. water

1 1/2 t. seasoned salt

1 bay leaf

1/4 C. cold water

2 T. all-purpose flour

Soak tomatoes in water as directed on pkg. Drain and coarsely chop. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour to crockpot. Cover and cook on low 8 to 9 hours or until beef and vegetables are tender.

Mix 1/4 cup water and the flour. Gradually stir into beef mixture. Cover and cook on high 10 to 15 minutes or until
slightly thickened. Remove bay leaf.