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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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8|
|Calories from Fat: 177 (53%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 74.8mg||23 %|
|Sodium 233.9mg||8 %|
|Potassium 699.6mg||18 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.9g|
|Protein 22.7g||32 %|
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Calories per serving: 335
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