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Rustic Slow Cooker Stew
October 18, 2004

All the Burgandy at my store was in big ol' jugs, so I substituted Cabernet Sauvignon. I cooked the stew in the slow cooker on high for 4 hours, but thought it could have stood another hour or two to further tenderize the meat. After it was done cooking last night, I didn't think that the flavors married that well and all I could taste was wine and thyme. But a night in the frig mingled the flavors and evened out the thyme and wine flavors. Heated the whole thing up on the stove when I got home and added in the corn starch...yep, it needed more than what the recipe calls for. Always nice to have dinner ready (or almost so) right after work! One last comment...We ate half of the stew (froze the rest), and it fed 3 of us, which included 2 adults and a 3 year old. So I think that the serving size is off, or at least for how much this family eats. Anyway, thanks for the nice recipe; it'll probably be a winter staple for us.

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