Slow Cooker Pulled Beef Bourguignon
For those of you on the cold side of the world, this one is a curl-up-on-the-couch-with-a-good-book kind of recipe! So go grab that book! … and a spoon :)
Slow Cooker Pulled Beef Bourguignon
Yield: 6 Servings
prep time: 15 Mcook time: 6 H & 30 Mtotal time: 6 H & 45 M
The flavors in this recipe intensify during the cooking process and the meat melts in your mouth!
ingredients:
- 2.5 lbs boneless chuck roast
- 1 medium onion, chopped
- 2 stalks celery, diced
- 6 cloves garlic, peeled
- 2 cups red wine (the good kind, so you can drink the rest :))
- 1 cup beef broth
- 1/4 cup olive oil
- 1 Tbsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 5 fresh thyme sprigs
- 1 large carrot, sliced
- 1 cup mushrooms, sliced
- 1 Tbsp cornstarch
- 1/2 cup water
instructions:
How to cook Slow Cooker Pulled Beef Bourguignon
Instructions
- In a slow cooker pot place chopped onion and celery, and the whole garlic cloves.
- Place the chuck roast on top of the vegetables.
- In a medium bowl combine the wine, beef broth, olive oil, salt, pepper, cumin and paprika.
- Pour the mix over the beef in the pot.
- Drop in the fresh thyme and cover the pot.
- Cook on high for 5 hours.
- Add the carrot slices and the mushrooms. Cover and cook for another hour.
- Turn off the slow cooker and leave the pot covered for another hour.
- With two forks, shred the beef into bite size pieces.
- Take out 2 cups of the cooking juices and boil in a small sauce pan until it reduces to half.
- Prepare a slurry by mixing the cornstarch in the 1/2 cup of water.
- Add the slurry in the boiling juices while stirring. Wait until it boils again, then remove from heat.
- Add cooked sauce back to the pot with the beef and mix all until combined.
- Serve alongside your favorite potatoes.