Pairs well with Shredded Beef Inspired by Beef Bourguignon
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Shredded Beef Inspired by Beef Bourguignon
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An easy and quick version of the classic Beef Bourguignon, transformed into a shredded beef dish perfect for sandwiches or rolls.
03:30:00 total
Serves 6
easy
Meat Main Course
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Ingredients
- chuck roast - 3 to 4 pounds (cut into large chunks)
- dry red wine - 1/2 cup
- beef stock - 1 cup
- carrots - 3 (cut into large pieces)
- small onions - 2 (halved and seared)
- mushrooms - 6 oz
- thyme - 5 (sprigs)
- peppercorns - 12 (whole)
- Worcestershire sauce - 1 tbsp
- balsamic vinegar - 2 tsp
- unsalted butter - 3 oz
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Prepare Vegetables and Beef: Sear halved onions and mushrooms in a pot with a little oil. Cut the chuck roast into large chunks.
- Combine Ingredients: Add the carrots, thyme, peppercorns, Worcestershire sauce, balsamic vinegar, beef stock, and red wine to the pot with the onions and mushrooms. Add the beef chunks.
- Cook: Cook in a 275°F oven for approximately 3 to 4 hours, or until the beef is tender.
- Rest and Serve: Let the cooked beef rest in its liquid to enhance tenderness and flavor. Shred the beef, adjust seasoning with salt and pepper, and serve as desired.
