casserole/stew in slow cooker advice required

[ThornyRose]

The thread about not having to brown meat has reminded me of a few questions I have about using my slow cooker.

I nomally fry onions, garlic and brown meat (will no longer no do this) and then put this in the bottom of the slow cooker and cover with veg (swede, parsnips, carrots, BS Squash) and then put about 1 pint of stock over it, I have a big slow cooker.

Can I add red wine?
We dont drink red wine often, is it ok to freeze red wine in an ice cube tray and drop a cube into the stew?

If I was adding wine, what other herbs etc could I add to add flavour?

Would I reduce the amount of stock if I was adding wine?

bump

I add red wine and reduce the amount of stock added or use red wine and a tine of canned tomatoes.
wrt herbs which meat are we talking about. I use garlic; thyme; rosemary or bayleaves depending on what I am cooking.

Normally beef

Thyme a good choice. Red wine will definitely go well with beef stock.
recently I'e been branching out with my slow cooker. The other day I did chicken in orange sauce which was really nice and very easy.

Thanks wobbly - I've only done stew in mine since buying it. This week I'm going to do a brisket joint with a mustard glaze in there surrounded by veg and potatoes. I found the recipe on MN.

My friend cooked her joint of pork and then put it in the slow cooker with gravy and we had port batches with stuffing and apple all night - perfect for a party! yum!