Best 2 Beef Bourguignonne Pot Pie Recipes

Welcome to the world of culinary delight, where flavors dance and aromas intertwine. Embark on a journey to discover the secrets of creating an exquisite beef bourguignonne pot pie. This classic French dish, steeped in history and tradition, combines the rich flavors of beef, red wine, and aromatic herbs. As you delve into this article, you will uncover the secrets of crafting a perfect pot pie that will tantalize taste buds and leave your dinner guests craving for more. Prepare to be amazed by the transformation of simple ingredients into a masterpiece that will elevate your home cooking to new heights. Let's begin our culinary adventure!

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BEEF BOURGUIGNONNE POT PIE

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

Ingredients

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.

BEEF BOURGUIGNONNE POT PIE RECIPE - BON APPÉTIT

BEEF BOURGUIGNONNE POT PIE RECIPE - BON APPÉTIT image

Categories Beef Casserole/Gratin

Yield 6

Number Of Ingredients 30

Ingredients

Manage Recipe
Beef Bourguignonne Pot Pie Recipe - Bon Appétit
Servings 6
calories per serving
613
Log It
from www.bonappetit.com
22 Ingredients Edit Recipe
1.00 tablespoon, Oil - Olive
1.00 Tbsp, All Purpose Flour (Tbsp)
1.00 tsp (1.5g), Morton's Iodized Salt
2.00 oz, Boneless Beef Chuck Steak
1.50 cup prepared, Asparagus
1.00 large, Onions - Raw
1.00 Chopped 89gr, Leek Raw
0.25 cup, Grated Carrot
1.00 clove, Garlic - Raw
1.00 cup, Parsley - Raw
2.00 oz, Brandy (90%)
1.00 tsp, Spices - Thyme, fresh
1.00 leaf, Bay Leaf
1.00 tblspn, Star Anise
4.00 cup (240ml), Reduced Sodium Chicken Broth
4.00 glass (3.5 fl oz), Wine - Table, red
1.00 cup, Butter - Unsalted
1.00 piece, Mushrooms - Brown, Italian, or Crimini, raw
1.00 container (25 pearl onions ea.), Pearl Onion
1.00 lemon yields, Lemon juice - Raw
17.00 oz, Frozen Basmati Rice 5 oz (142g) or 1/2 Pouch
1.00 egg, Large Egg (Corrected)

Steps:

http://www.bonappetit.com/recipe/beef-bourguignonne-pot-pie

Tips:

Use high-quality beef for the best flavor. Look for chuck roast or short ribs.
Brown the beef in batches to prevent overcrowding the pan and ensure even browning.
Use a good quality red wine for the braising liquid. A dry red wine like Cabernet Sauvignon or Merlot will work well.
Add plenty of vegetables to the pot pie filling. This will add flavor and nutrients.
Use a pre-made pie crust or make your own. If you're making your own, be sure to chill the dough before rolling it out.
Bake the pot pie until the crust is golden brown and the filling is bubbling.

Conclusion:

Beef Bourguignonne Pot Pie is a delicious and hearty meal that is perfect for a special occasion or a casual weeknight dinner. The rich and flavorful beef stew filling is complemented perfectly by the flaky pie crust. This dish is sure to please everyone at the table.