Slow Cooker Beef Bourguignon
The key to beef bourguignon? Slow cooking! This slow cooker version of beef bourguignon boasts a rich flavor that develops beautifully over a long, leisurely simmer. For even more depth, prepare it in advance and allow the flavors to meld overnight.
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
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.
Notes
- If sauce is too thin after cooking, simmer uncovered in the slow cooker until reduced. You can also thicken sauce using 1 to 2 tablespoons flour; mix 1/4 cup sauce with flour in a small bowl until no lumps remain, then whisk into the slow cooker and simmer for 1 to 2 minutes.
Nutrition
Calories: 453kcalCarbohydrates: 13gProtein: 29gFat: 21gSaturated Fat: 8gCholesterol: 95mgSodium: 151mgPotassium: 740mgFiber: 2gSugar: 5gVitamin C: 7mgCalcium: 49mgIron: 4mg
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