Tuscan Beef Stew
|2 tablespoonspickling spice; (see note)|
|2 tablespoonsflour; divided|
|2 poundsbeef stew cubes; trimmed 1-inch|
|4 carrots; cut into 1/2-inch slices|
|1 mediumonion; cut into wedges|
|1 teaspoongarlic powder, dried rosemary and salt|
|2 14.5-oz candiced tomatoes with juice|
|1 cupdry red wine or low-sodium beef broth|
Tuscan Beef Stew Preparation
1. Place pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string; set aside.
2. Add beef to 4-quart or larger slow cooker; sprinkle with 1 tablespoon flour and toss to coat. Add carrots, onion, garlic powder, rosemary, salt, tomatoes with juice and wine or broth; mix together. Add pickling spice bundle (with string hanging out of cooker); cover. Cook on low 7 hours.
3. Remove pickling spice bundle. Thicken stew by mixing remaining flour with 1 tablespoon water in a small bowl until smooth. Stir in several tablespoons of hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly, and serve.
Recipe note: Look for pickling spices with the other spices.
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