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
Directions
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.
Recipe Tip
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.