Makes 8 (1-cup) servings
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
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 day-old Italian bread, toasted
DIRECTIONS
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.
Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 299
Fat: 7 g
Carbohydrates: 27 g
Cholesterol: 70 mg
Sodium: 647 mg
Fiber: 3 g
Protein: 32 g
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