1 Tbsp pickling spice
2 lbs beef stew meat, trimmed and cut into 1 - 1 1/2" cubes
1 medium onion, cut into medium wedges
4 carrots, cut into 1/2" slices
1 tsp Rosemary leaves
1 tsp garlic powder
2 beef bouillon cubes
2 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 - 3 minutes or until stew thickens slightly. To serve, place 1 slice of bread in each bowl. Spoon stew over bread