1 cup sun-dried tomatoes (not oil packed)

1 1/2 pounds beef stew meat

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

12 pearl onions, cut in half if large

(or 1 med. onion cut into 8 wedges) 1 8 oz. pkg. baby cut carrots

2 cups water

1 1/2 teaspoons seasoned salt

1 bay leaf

1/4 cup water

2 tablespoons flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and cook on low heat setting for 8 to 9 hours or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture. Cover and cook on high setting for 10 to 15 minutes or until slightly thickened. Remove bay leaf.