1 tblsp pickling spice2lbs beef stew meat, cut into 1 to 1 1/2-incubes
1 med onion, cut into medium wedges
4 carrots, cut into 1/2-in slices
1 tsp crushed rosemary leaves
1 tsp garlic powder
2 beef bouillon cubes
2 cans (14.5oz each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon flour
Place the pickling spice in spice bag and 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 bag.
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.
Serve with a piece of crusty bread or along side of your favorite mashed/roasted potatoes.
