The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.
Preparation Details
Prep Time: 15 mins
Cook Time: 6 hrs 25 mins
Total Time: 6 hrs 40 mins
Servings: 6
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
Steps
- 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.
