 | | 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.Slow Cooker Tip: For best results, do not remove cover during cooking. |
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Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 8
|  | | 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 |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 2 beef bouillon cubes |
| - | | 2 cans (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 cup dry red wine |
| - | | 1 tablespoon flour |
| - | | 8 slices Italian bread, toasted |
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| | Nutrition (per serving) | Calories: 299 Calories
Fat: 7 Grams
Protein: 32 Grams
Cholesterol: 70 Milligrams
Carbohydrates: 27 Grams
Sodium: 647 Milligrams
Fiber: 3 Grams
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