Everyday Slow Cooking. Kim Laidlaw

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 spatua, carefully transfer the beef slices and onions to a patter. Strain the cooking juices through a fine-mesh sieve into a serving bowl. Transfer any onions captured in the sieve to the patter 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 canoa oil 8 crusty French sandwich rolls, split and toasted

      ¾ lb (340 g) sliced provolone cheese (8 slices)

      SERVES8