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Beef Bourguignon Pot Pies with Flaky Crust - Image 1

Beef Bourguignon Pot Pies with Flaky Crust

French cuisine
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Beef Bourguignon Pot Pies with Flaky Crust

  1. Pot Pies & Savory Pies

Prep: 40 min • Cook: 180 min. Individual pot pies filled with a hearty beef bourguignon stew and topped with a golden, flaky puff pastry crust, offering a comforting and elegant twist, perfect for a special meal or a cozy evening.

Preparation time
40 min
Cooking time
3 hrs
Total time
3 hrs 40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Beef Bourguignon Filling

  • 3lb beef chuck(cut into 1.5-inch cubes)
  • 7oz bacon(diced)
  • 25 3/8 fl oz red wine(full-bodied, like Pinot Noir or Burgundy)
  • 2 cup beef broth
  • 9oz mushrooms(cremini or button, quartered)
  • 7oz pearl onions(peeled)
  • 2 pcs carrots(large, peeled and sliced)
  • 4 pcs garlic(cloves, minced)
  • 2 tbsp tomato paste
  • 3 pcs fresh thyme sprigs
  • 1 pc bay leaf
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • tsp salt(to taste; null)
  • tsp black pepper(freshly ground, to taste; null)

Pot Pie Crust

  • 2 pcs puff pastry(sheets, ready-rolled)
  • 1 pc egg(for egg wash, beaten)

Instructions

Prepare the Beef Bourguignon

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of rendered fat in the pot.
  3. Add olive oil to the pot if needed. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  4. Add carrots and pearl onions to the pot and cook until softened, about 5-7 minutes. Stir in garlic and tomato paste; cook for another minute until fragrant.
  5. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow alcohol to burn off.
  7. Return the beef to the pot. Add beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer. Cover the pot and transfer to a preheated oven at 160°C (325°F). Braise for 2 hours.
  8. After 2 hours, add the mushrooms and the cooked bacon back to the pot. Stir well. Continue to braise, covered, for another 1 hour, or until the beef is fork-tender.
  9. Remove bay leaf and thyme sprigs. Taste and adjust seasoning as necessary.

Assemble and Bake the Pot Pies

  1. Preheat oven to 200°C (400°F). Lightly grease four individual oven-safe ramekins or pot pie dishes.
  2. Divide the beef bourguignon stew evenly among the ramekins.
  3. Unroll the puff pastry sheets. Using a knife or cookie cutter, cut out four circles slightly larger than the tops of your ramekins. You can use scraps to decorate if desired.
  4. Place a puff pastry circle over each ramekin, gently pressing the edges to seal. Brush the tops of the pastry with the beaten egg wash.
  5. Cut a small slit in the center of each pastry lid to allow steam to escape.
  6. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let cool for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
15.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories850 kcal188.9 kcal3,400 kcal
Protein55 g12.2 g220 g
Fat40 g8.9 g160 g
Carbs60 g13.3 g240 g

Tips

  • Ensure beef is patted dry before searing for a better crust and deeper flavor development.
  • For perfectly peeled pearl onions, blanch them in boiling water for 30 seconds, then immediately tra
  • Serve these pot pies with a simple green salad dressed with a vinaigrette to balance the richness.

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