WITH grizzled asparagus
Not a light meal, by any means, but so satisfying and comforting. Lots of sliced onions simmer to golden tenderness underneath browned slabs of chuck, which is then easily shredded and stirred together with the onions and a cream sauce made from the cooking liquid. If you don’t have time to make the pastry crisps, you could bake some squares of thawed frozen puff pastry to serve under or over the creamed beef, or just toast some good bread.
Put the onions in the slow cooker.
Season the beef all over with salt (about
In a medium bowl, combine the
Meanwhile, holding the lid of the cooker slightly askew and using pot holders, drain as much liquid as possible from the cooker into a saucepan. Return the pot to the cooker and keep covered.
To the liquid in the saucepan, add the cream and bring to a boil over high heat. Mash the flour into the butter with a fork, then whisk the mixture bit by bit into the cream mixture and cook until the liquid thickens slightly. Pour it back into the cooker and use two forks to shred the beef and combine it with the onions and cream sauce. Season with more salt and pepper, if needed, and serve with the pastry crisps.
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