Easy Slow Cooker Tuscan Beef Stew

• 1 tablespoon mccormick mixed pickling spice
• 2 pound 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 each) diced tomatoes, undrained
• 1 cup dry red wine
• 1 tablespoon flour
• 8 slices italian bread, toasted

1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter.
2. Tie tightly with a long piece of string.
3. Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker.
4. Stir in tomatoes and wine.
5. Add pickling spice bundle; cover.
6. Cook 8 hours on LOW or 4 hours on HIGH.
7. Remove pickling spice bundle.
8. Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth.
9. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew.
10. Cook and stir 2 to 3 minutes or until stew thickens slightly.
11. To serve, place 1 slice bread in each bowl. Spoon stew over bread.