Slow Cooker Beef Bourguignon
Description
This slow cooker beef bourguignon is simmered with onions, red wine, carrots, thyme, and bay leaf for a rich stew filled with tender chunks of meat.
Ingredients
•
3 tablespoons butter
•
3 tablespoons vegetable oil
•
2 pounds beef stew meat
•
2 medium onions, quartered
•
1 (750 milliliter) bottle red wine
•
6 carrots, chopped into large chunks
•
3 sprigs fresh thyme
•
2 large bay leaves
•
salt and freshly ground black pepper to taste
Directions
1
Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2
Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3
Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4
Cook on Low for 6 to 8 hours.