Shelly's Recipe

TUSCAN BEEF STEW - Crock pot

Category: Stews

1 tbsp Mixed Pickling Spice
2 lbs 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 tsp rosemary leaves, crushed
1 tsp garlic powder
2 beef bouillon cubes
2 (14 1/2 oz) cans diced tomatoes, undrained
1 cup dry red wine
1 tbsp flour
8 slices day-old 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 tbsp water in medium bowl until smooth. Stir in several tbsp 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. Serves 8