BEEF BOURGUIGNONNE POT PIE

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Beef Bourguignonne Pot Pie image

Provided by Inez Valk-Kempthorne

Categories     Vegetable     Bake     Kid-Friendly     Dinner     Steak     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly     Small Plates

Yield 6 servings

Number Of Ingredients 24

3 tablespoons olive oil
1/2 cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds boneless beef chuck, cut into 2" pieces
3 bacon slices, cut into 1/4" pieces
1 medium onion, finely chopped
1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced
1 medium carrot, peeled, finely chopped
1 garlic clove, finely chopped
1/2 cup finely chopped fresh parsley
2 tablespoons brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups low-sodium chicken broth
1 cup red wine
5 tablespoons unsalted butter, room temperature, divided
8 ounces crimini mushrooms, stems removed
8 ounces pearl onions, peeled
1 tablespoon fresh lemon juice
2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed
1 large egg, beaten to blend
Special Equipment:
3/4"-diameter cookie cutter or pastry tip

Steps:

  • Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
  • Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
  • Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
  • Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
  • Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
  • Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
  • Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
  • Do ahead: Stew can be made 2 days ahead. Cover and chill.

Sandy Masrihye
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This was a great recipe! The beef bourguignon pot pie was flavorful and the crust was flaky. I will definitely be making this again.


Joshim Uddin
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I made this recipe for my family and they loved it! The beef bourguignon filling was flavorful and the crust was flaky. I will definitely be making this again.


Misu
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This recipe was easy to follow and the beef bourguignon pot pie turned out delicious! The beef was tender and the sauce was flavorful. I will definitely be making this again.


muktar Kassim
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I followed the recipe exactly and the beef bourguignon pot pie turned out great! The filling was flavorful and the crust was flaky. I will definitely be making this again.


Peg Niles
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This recipe was a hit! The beef bourguignon filling was rich and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.


Shimu Aktar
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This was a delicious and easy recipe to follow. The beef bourguignon filling was flavorful and the crust was flaky. I will definitely be making this again.


Claire Ndunge
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I loved this recipe! The beef bourguignon filling was rich and flavorful, and the crust was perfectly flaky. I will definitely be making this again.


Dumisani1234 Dlamini
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This was a great recipe! The beef bourguignon filling was flavorful and the crust was flaky. I would definitely make this again.


Burhan
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I made this recipe for a dinner party and it was a huge success! Everyone loved it. The beef was cooked to perfection and the sauce was delicious. I will definitely be making this again.


Bishal Bista
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This beef bourguignon pot pie is a great comfort food. It's perfect for a cold winter day. The beef is tender and the sauce is thick and flavorful. I highly recommend this recipe.


Furqan Bhayo
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I love this recipe! The beef bourguignon filling is so rich and flavorful, and the crust is perfectly flaky. I always get compliments when I serve this dish.


saraki jhoke 789
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This was my first time making beef bourguignon pot pie and it turned out perfectly! The instructions were easy to follow and the dish was ready in no time. I will definitely be making this again.


Anas Muhammad
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I've made this recipe several times and it always turns out great. The beef is always tender and the sauce is delicious. I like to serve it with mashed potatoes or rice.


Cephas Glimevu
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This beef bourguignon pot pie was a hit with my family! The filling was rich and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.