Savory Beef Stew

I started making this stew in Hungary because the ingredients were very basic and it was easy to find everything I needed. I eat it several times every fall/winter, and it was my first "cold weather meal" this season. Plus, it only takes about 5-10 minutes to prepare!

From BettyCrocker.com:

1 1/2 lb stew meat
1 14-ounce can of stewed tomatoes, undrained
8 ounce bag of baby carrots (about 30), cut in half at an angle
1 1/2 pounds of red potatoes, cubed
1 medium yellow onion, cut into large chunks
1 1/2 tsp. seasoned salt (Tex Joy steak seasoning is good)
black pepper
1 bay leaf
2 cups water
2 Tbsp. flour

1. Preheat the oven to 325. Cut the potatoes and carrots while it heats.

2. In a Dutch oven or 9 x 13 baking dish, mix together the beef, carrots, onion, potatoes, seasoning salt, and pepper. Mix the flour and water together, then add to the stew mixture. Place the bay leaf in the dish.

3. Bake for 3 to 3 1/2 hours, until the vegetables are tender, covered in foil. Stir once or twice to keep the onions from drying out on top.