Slow Cooker Tuscan Beef Stew

1 tablespoon McCormick® Mixed Pickling Spice

2 tablespoons olive oil, divided

2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided

1 medium onion, cut into wedges

4 carrots, cut into 1/2-inch slices

1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary

1 teaspoon McCormick® Garlic Powder

1 teaspoon salt

2 cans  (14 1/2 ounces each)  diced tomatoes, undrained

1 cup dry red wine or reduced sodium beef broth

1 tablespoon flour

8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  

Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve.