Slow Cooker Beef in Red Wine

Preheat the skillet over a high heat setting, allowing it to warm up thoroughly. Melt butter and oil together in the large skillet, stirring occasionally until they reach a smooth consistency. Introduce beef into the skillet and cook continuously, turning it periodically to achieve an even browning on all sides, taking anywhere from 5 to 8 minutes. If the skillet becomes too crowded, divide the beef into batches to ensure it browns evenly; otherwise, it may not develop a rich brown color. Transfer the cooked beef to the slow cooker.

Next, add onions to the same skillet and cook until they soften and begin to exhibit a slight change in color, taking around 3 to 5 minutes. Transfer the cooked onions to the slow cooker.

Return the skillet to its high heat setting and pour 1/2 of the wine into it. Bring the mixture to a gentle simmer, making sure to scrape up any browned residue from the bottom of the pan using a wooden spoon. Remove the skillet from heat and carefully pour in the remaining wine into the slow cooker along with it. Add carrots, thyme, bay leaves, salt, and pepper to the slow cooker.

Place the slow cooker in a low-temperature setting for 6 to 8 hours.