November 8, 2009

Easy Slow Cooker Tuscan Beef Stew

This easy-to-prepare stew adds all ingredients to the slow cooker at one time, eliminating the step of browning the bee

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

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

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.

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