Ingredients

• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 2 pounds beef stew meat
• 2 medium onions , quartered
• 1 , 750 milliliter
• 6 carrots , chopped into large chunks
• 3 sprigs fresh thyme
• 2 large bay leaves
• salt and freshly ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Cook on Low for 6 to 8 hours.

Nutrition per serving