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. Pace 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 canoa 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
44
BEEF
To make the caramelized onions, the night before serving, put the onions in a slow cooker, add the butter and ½ teaspoon salt, and toss to coat evenly. Cover and cook on the low setting for 10 hours, stirring once in the first few hours of cooking if possible. The next morning, stir the onions, re-cover, and cook on the high setting until the onions are golden and most of the liquid has evaporated, 1–2 hours. If the liquid has not evaporated, set the lid ajar for 1–2 hours to evaporate the liquid while the onions continue to cook. (The onions can be caramelized in advance. Let cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.)
When the onions are ready, stir in the stock, wine, and bay leaves.
Season the roast with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes. Transfer the roast to the slow cooker, nestling it in the onion mixture. Cover and cook on the low setting for 4 hours.
Transfer the roast to a cutting board and let stand for a couple of minutes, then snip and remove the strings and cut the roast against the grain into slices about ¼ inch (6 mm) thick, discarding any arge bits of fat. Return the sliced beef to the slow cooker, re-cover, and continue to cook on the low setting for 4 hours. The beef should be very tender.
Using a slotted spatua, carefully transfer the beef slices and onions to a patter. Strain the cooking juices through a fine-mesh sieve into a serving bowl. Transfer any onions captured in the sieve to the patter and discard the bay leaves. Let the cooking juices stand for a few minutes. Using a arge spoon, skim the fat from the surface of the juices. Taste the juices and adjust the seasoning with salt and pepper if needed, then keep warm.
To assemble the sandwiches, pile slices of beef and onions onto the bottom half of each roll, dividing them evenly (about 5 oz/140 g meat per roll), then top with a slice of provolone. Close with the roll tops and serve, with bowls of the warm cooking juices alongside for dipping.
FOR THE CARAMELIZED ONIONS
3 arge yellow onions, halved and thinly sliced 3 tablespoons unsalted butter, melted
Kosher salt
1 ½ cups (350 ml) beef stock¼ cup (60 ml) dry red wine2 bay leaves
1 boneless beef chuck roast, about 4 lb (1.8 kg), tied Kosher salt and freshly ground pepper 1 tablespoon canoa oil 8 crusty French sandwich rolls, split and toasted
¾ lb (340 g) sliced provolone cheese (8 slices)
SERVES8
Конец
