Name: Beef Bourguignon Pot Pies with Flaky Crust
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1.5 kg beef chuck (cut into 1.5-inch cubes); 200 g bacon (diced); 750 ml red wine (full-bodied, like Pinot Noir or Burgundy); 2 cup beef broth; 250 g mushrooms (cremini or button, quartered); 200 g 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 pcs bay leaf; 2 tbsp all-purpose flour; 2 tbsp olive oil; tsp salt (to taste; null); tsp black pepper (freshly ground, to taste; null); 2 pcs puff pastry (sheets, ready-rolled); 1 pcs egg (for egg wash, beaten)

Beef Bourguignon Pot Pies with Flaky Crust - Image 1

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:

Nutrition

Servings: 4
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	850 kcal	188.9 kcal	3,400 kcal
Protein	55 g	12.2 g	220 g
Fat	40 g	8.9 g	160 g
Carbs	60 g	13.3 g	240 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.