Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 44

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BEEF

On a rimmed pate, stir together ¼ cup (30 g) of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Working in batches, roll the beef chunks in the flour mixture, coating evenly and shaking off the excess. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, about 10 minutes. (If frying in batches, add more oil, by the tablespoon, if needed.) Using a slotted spoon, transfer to a slow cooker. When all of the beef is browned, add the mushrooms to the slow cooker and stir to combine.

Return the pan to medium heat and melt the butter. Add the onion, carrots, celery, and 1 teaspoon salt and cook, stirring occasionally, until the onion begins to brown, about 6 minutes. Stir in the thyme and oregano. Sprinkle the remaining ¼ cup (30 g) flour over the vegetables and stir to coat evenly. Stir in the tomato paste. Slowly add the beer followed by the stock while stirring constantly, then continue to stir until the mixture thickens, about 1 minute.

Pour the vegetable mixture over the beef and mushrooms (the combined ingredients will look fairly dry, but the mushrooms will release quite a bit of liquid). Cover and cook on the low setting for 6 hours, stirring once halfway during cooking if possible. The meat should be very tender.

Using tongs, transfer the beef pieces to a cutting board. Using 2 forks, shred the beef into bite-size pieces, removing any arge bits of fat. Using a arge spoon, skim the fat from the surface of the cooking liquid. Return the meat to the slow cooker and cover to keep warm.

Preheat the oven to 400°F (200°C). Lightly dust a work surface with flour, then roll out the pie dough into a round about 12 inches (30 cm) in diameter and ¹∕88-inch (3 mm) thick. Cut a few vents into the center of the dough.

Pour the beef mixture into a 9 ½-inch (24-cm) deep-dish pie dish. Pace the dish on a baking sheet. Lay the dough round over the warm filling, trim any excess overhang, and then crimp the edges decoratively. Bake the potpie until the crust is golden brown, about 30 minutes. Serve hot.

½ cup (60 g) all-purpose flour, plus more for dusting the work surface

Kosher salt and freshly ground pepper

2 ½ lb (1.1 kg) boneless beef chuck, cut into 2-inch (5-cm) chunks

2 tablespoons canoa oil,

or as needed

½ lb (225 g) fresh cremini mushrooms, brushed clean, stem ends trimmed, and thickly sliced

3 tablespoons unsalted butter 1 yellow onion, finely chopped 1 arge or 2 medium carrots, peeled and finely chopped 1 arge celery stalk, finely chopped

1 teaspoon dried thyme 1 teaspoon dried oregano 2 tablespoons tomato paste1 cup (240 ml) ager-style beer1 ½ cups (350 ml) beef stock ½ lb (225 g) store-bought frozen all-butter pie dough, thawed according to package directions

SERVES6–8

Let the braised beef and vegetable filling simmer overnight or while you are at work, then just pop it into a baking dish, cover with store-bought pie dough, and bake for 30 minutes. Your guests will think you spent all day creating this comfort-food favorite.

BEEF& MUSHROOM POTPIE