INGREDIENTS:
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
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