Slow Cooker Pulled Chuck Beef Fettuccine (Chilli Tomato Version)

Slow-cooked chuck beef, shredded and tossed through fettuccine in a rich homemade chilli tomato sauce and red wine base.

Ingredients

• 800g chuck beef, cut into large chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 brown onion, diced
• 1 carrot, diced
• 1 tbsp tomato paste
• 1 tsp ground garlic
• 1/2 tsp dried oregano leaves
• 250ml red wine (pinot noir)
• 500g homemade chilli tomato pasta sauce
• 100ml beef stock
• 400g fettuccine
• 40g parmesan, grated, plus extra to serve
• 2 tbsp fresh parsley, chopped (or 2 tsp parsley flakes)
• 1 tbsp cornflour (optional, if sauce needs thickening)
• 2 tbsp cold water (to mix with cornflour)

Method

1. Season the beef with salt and pepper. Heat olive oil in a large frypan over high heat and sear the beef on all sides until deeply browned, about 8 minutes total. Transfer to the slow cooker.
2. In the same pan, reduce heat to medium. Add onion and carrot and cook until softened, about 5 minutes. Add tomato paste, ground garlic, and oregano, and cook for 1 more minute, stirring constantly. Transfer to the slow cooker.
3. Pour the red wine into the still-hot pan and scrape up any browned bits from the bottom. Simmer until reduced by roughly half, about 5 minutes, then pour into the slow cooker.
4. Add the chilli tomato sauce and beef stock to the slow cooker and stir to combine. Cover and cook on low for about 8 hours, until the beef is fork-tender and shreds easily.
5. Remove the beef and shred it with two forks, discarding any large fat pieces. Return the shredded meat to the sauce and stir through. Taste and adjust seasoning, keeping in mind the sauce already carries chilli heat.
6. Leave the slow cooker uncovered on high for 20-30 minutes to reduce and thicken. If it's still too thin, mix cornflour with cold water to a smooth paste, stir through, and simmer for a few more minutes until thickened.
7. Meanwhile, bring a large pot of salted water to a boil and cook fettuccine until al dente, according to packet instructions. Reserve a cup of pasta water before draining.
8. Toss the drained fettuccine through the pulled beef sauce, loosening with a splash of reserved pasta water if needed. Stir through parmesan. Serve topped with parsley and extra parmesan.

Notes

Your homemade chilli tomato sauce brings its own heat, so taste before adding any extra salt or seasoning. Ground garlic and oregano sub in for fresh garlic and the dried herb mix. Pinot Noir is lighter-bodied than a typical braising red, but will still work fine here. Stock and wine are kept reduced to account for the slow cooker retaining liquid rather than evaporating it.

Source: Developed iteratively with Claude