Red Wine Stew over Garlic Mashed Potatoes

Update 2/2/2014: I just made this again with carrots, parsnips, mushrooms and celery. I used the same amount of red wine and seasoning. Yet another delicious vegetable combination!

I am in love with my crockpot and this is a perfect fall stew. J. and I put this together and then went to see Catching Fire. Amazing! When we were done at the movies, we came home to the stew already finished. All we needed to do was mix up some garlic mashed potatoes and make some gravy. 

-1 pound of carrots
-1 pound of parsnips
-1 tomato
-1 onion diced
-3 ribs of celery
-1/4 of a cabbage
-Pinch of thyme
-Pinch of parsley
-3/4 of a bottle of red wine

Mashed Potatoes-Potatoes
-Cloves of garlic, minced

Peel the carrots and parsnips and cut into small rounds. Dice the onion and slice the celery thinly.
Dice the tomato and shred the cabbage.

Add all of the above ingredients to a 1.5 quart crockpot. Add the thyme and parsley.

Pour three-quarters of a bottle of red wine into the crockpot and cook for six hours on high. After six hours mix flour into the crockpot stew until the liquid has achieved the desired thickness. Serve over garlic mashed potatoes.

I didn't add measurements to the mashed potatoes because you should make as much as you need! Mix in the milk butter and garlic to taste.


This will make a lot! I ate the leftovers for lunch for three days, plus four of us ate this for dinner. Overall this was really good, the wine really mellowed out and the vegetables cooked to a perfect tenderness. I ate the leftovers with the garlic mashed potatoes and with rice. The best way to eat this is with the potatoes, but this was also good served over rice pilaf.


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