Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until evenly browned, stirring frequently. Spoon into slow cooker sprayed with cooking spray. Add vegetables and bouillon cubes; stir.
Mix tomato paste, wine and A.1. until blended; pour over ingredients in slow cooker. Top with bay leaves; cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours). Remove and discard bay leaves, then remove 1/2 cup cooking liquid from slow cooker; mix with flour until blended. Return to slow cooker; mix well. Cook, covered, on HIGH 30 min. or until sauce is thickened. Stir before serving.
Stir 1/4 cup chopped fresh parsley into stew just before serving.
Try Not to Peek
Every time you lift the slow cooker lid, the heat escapes adding up to 30 minutes to the total cooking time
Substitute red grape juice for the wine.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.