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.
Ingredients
- butter: 3 Tbsp
- vegetable oil: 3 Tbsp
- beef stew meat: 2 pound
- medium onions, quartered: 2 piece
- red wine: 1 bottle (750 milliliter bottle)
- carrots, chopped into large chunks: 6 piece
- sprigs fresh thyme: 3 piece
- bay leaves: 2 piece
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Cook on Low for 6 to 8 hours.
