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This easy-to-prepare stew adds all ingredients to the slow cooker at one time, eliminating the step of browning the beef.
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
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
Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.
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.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.
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.
For best results, do not remove cover during cooking.
(Amount per serving)