Preparation

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

• Heat 1 tablespoon of the oil in large deep skillet or Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to skillet. Add carrots, onion, garlic powder, rosemary and salt. Stir in tomatoes and wine. Add pickling spice bundle; cover

• Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove pickling spice bundle

• To thicken stew, mix flour with 1 tablespoon water in small bowl until smooth. Stir in several tablespoons of the 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 bread slice in the bottom of each bowl. Spoon stew over bread