Gráinne O’Keefe: Three beefy winter warmers for the slow cooker or pot

November for me is the perfect time to move between bright autumnal dishes, and deep rich wholesome winter meals. I love to use cheaper cuts of meat in slow cooked dishes, enhancing their flavour and bringing a tenderness to them that only long cooking times can achieve.

I use the onglet cut in these recipes (also known as hanger steak) as I love its flavour, and it has the perfect fat content for slow braising. All of these recipes can be done in a slow cooker as well as in a pan (although the pie pastry, dumplings and flatbreads will need to be made separately).

You can also substitute the beef for any cooked leftover meats (adding closer to the end rather than at the start of the recipe) and you can use more prime cuts of beef that aren’t as fatty (such as fillet or rib eye), if you wish, although I prefer to cook prime cuts whole to really appreciate their flavour.

Pie in all forms is a firm favourite of mine and always a go-to if I’m cooking for a group of people. The key is in the crust, with the iced water and cold butter preventing it from shrinking during cooking. This pastry can be used for any hot pies, and you can use suet instead of butter if you want to get a beefier depth of flavour.