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Serve this red wine-enriched slow cooker beef stew with mashed potatoes or cooked noodles. Photo credit: Sandy Coughlin from Reluctant Entertainer.
2 pounds beef stew meat, cut into 1 1/2-inch cubes
4 carrots, cut into 1-inch chunks
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 medium onion, cut into wedges
1 package McCormick® Slow Cookers Hearty Beef Stew Seasoning
1/2 cup water
1/2 cup dry red wine
1 teaspoon McCormick® Rosemary Leaves , crushed
8 slices Italian bread, toasted
Place beef, carrots, tomatoes and onion in slow cooker.
Mix Seasoning Mix, water, wine and rosemary until blended. Pour over beef and vegetables; toss to coat well. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving. To serve, place 1 slice of bread in each bowl. Spoon stew over bread.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)