Slow Cooker Beef Stew

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