Beef Slow Cooker Stew with Red Wine

Serves 4



2 lbs stew meat
½ C red wine
1 C water
4 medium carrots and 2 white potatoes cut into chunks
½ small white sweet onion
3 cloves of garlic rough chopped
2-3 t kosher salt
2 t black pepper
Bouquet garni (sage, rosemary, oregano, and thyme)


  • Combine spice mix, parsley, and oil as noted above in ingredients. Spread over the chicken and place in an oiled baking dish. Cook at 375 degrees F for about 15-20 minutes or until medium. Do not overcook. Serve over rice, with the lemon white wine sauce and the candied beets.**
  • *1 t each of paprika, coriander, herbs de Provence, cumin, cinnamon, ginger, turmeric. Dash of nutmeg and cardamom.
  • **Top with quick pickled cucumbers if desired. I add sliced cukes to a bowl, and cover with about ½ C red wine vinegar and 2 T sugar and let sit for 1 hour.

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