Tuscan Beef Stew

Here is a stew recipe...yes, I realize it is supposed to be 95 degrees today (the 10th of Sept.) but stew weather will arrive eventually; and it will stay for a LONG time.  This is a WW friendly recipe.  Enjoy!



1 tbsp mixed pickling spice
2 lbs beef stew meat, trimmed and cut in
1 to 1-1/2-inch cubes

1 medium onion, cut into medium wedges
4 carrots, cut into 1/2-inch slices
1 tsp rosemary leaves, crushed
1 tsp garlic powder
2 beef bouillon cubes
2 (14-1/2 oz) cans diced tomatoes, undrained
1 cup dry red wine
1 tbsp flour
8 slices Italian bread, toasted

Directions:

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 meat, onions, carrots, rosemary, garlic powder and boullion cubes into 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 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 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.

Yield: 8 Servings
Serving Size: 1 Cup per serving.  Calories: 299, Fat 7g, Carbohydrates 27g, Cholesterol 70mg, Sodium 670mg, Fiber 3g, Protein 32g.