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 Gold Medal® 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)

1. Heat oven to 325°F. 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.
2. Cover; bake 2 hours, stirring once.
3. 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.