Slow Cooker Tuscan Beef Stew

By nurseliz

Ingredients

• 1 tablespoon McCormick® Mixed Pickling Spice
• 2 pounds beef stew meat, trimmed and cut into 1 to 1 1/2-inch cubes
• 1 medium onion, cut into medium wedges
• 4 carrots, cut into 1/2-inch slices
• 1 teaspoon McCormick® Rosemary Leaves, crushed
• 1 teaspoon McCormick® Garlic Powder
• 2 beef bouillon cubes
• 2 cans (14 1/2 ounces each) diced tomatoes, undrained
• 1 cup dry red wine
• 1 tablespoon flour
• 8 slices Italian bread, toasted

Preparation

Step 1

1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.

2. Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.

4. Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.