Ingredients
6
6 servings
- •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
Instructions
- 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.
- 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.
- 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.
- Cook on Low for 6 to 8 hours.
Nutritional Facts
Per 6 servings
- Calories: 453
- Carbohydrate: 13g
- Fat: 21g
- Fiber: 2g
- Protein: 29g
- Sugar: 5g
Related Recipes
Beef Bourguignon III
Beef Bourguignon II
Beef Bourguignon
Vegetarian Bourguignon
Slow Cooker Beef and Veggies
Slow Cooker Beef Stew with Mushrooms
Easy Beef Bourguignon
Boeuf Bourguignon
Slow Cooker Borscht
Slow Cooker Barbecue Beef
Instant Pot® Beef Bourguignon
