black pepper, fine grind
1 (16 ounce) bags
frozen stew vegetables
beef stew meat, cut into 1-inch cubes
1 (14 ounce) cans
diced tomatoes, undrained
- Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
- Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
- Remove bay leaf before serving.