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Slow-Cooked Beef Bourguignon Pot Pie - Image 1

Slow-Cooked Beef Bourguignon Pot Pie

French cuisine
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Slow-Cooked Beef Bourguignon Pot Pie

  1. Pot Pies & Savory Pies

Prep: 25 min • Cook: 240 min. A delightful fusion of classic French beef bourguignon and a comforting pot pie, this dish features succulent, slow-cooked beef chuck simmered with crisp bacon, sweet carrots, and tender pearl onions in a rich, deeply flavored red wine gravy. All this hearty goodness is then lovingly crowned with a golden, flaky puff pastry crust, creating an elegant yet rustic meal perfect for a cozy evening.

Preparation time
25 min
Cooking time
4 hrs
Total time
4 hrs 25 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 3lb beef chuck(cut into 1.5-inch cubes)
  • 5oz bacon(diced)
  • 25 3/8 fl oz red wine(Burgundy or other dry red)
  • 16 7/8 fl oz beef broth
  • 3 pcs carrots(peeled and thickly sliced)
  • 2 pcs yellow onions(chopped)
  • 9oz pearl onions(peeled)
  • 4 pcs garlic(cloves, minced)
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 pcs fresh thyme sprigs
  • 2 pcs bay leaves
  • 7oz button mushrooms(halved)
  • 1 pc puff pastry(sheet, thawed)
  • 1 pc egg(beaten, for egg wash)
  • 2 tbsp olive oil
  • salt(to taste)
  • black pepper(to taste)

Instructions

Braising the Beef

  1. Preheat oven to 160°C (325°F). Pat the beef chuck dry and season generously with salt and pepper.
  2. In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving the rendered fat.
  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 chopped yellow onions, carrots, and pearl onions to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute.
  6. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off.
  7. Return the beef and bacon to the pot. Add beef broth, thyme sprigs, and bay leaves. Bring to a gentle simmer.
  8. Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is very tender.

Assembling the Pot Pie

  1. Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in the button mushrooms.
  2. Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce.
  3. Transfer the beef bourguignon mixture into a large oven-safe pie dish or individual ramekins.
  4. Roll out the thawed puff pastry slightly larger than your pie dish. Place the pastry over the filling, trimming any excess and crimping the edges to seal.
  5. Cut a few slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg wash.
  6. Bake in the preheated oven (still at 160°C/325°F) for 25-35 minutes, or until the puff pastry is golden brown and puffed up.
  7. Let rest for 10-15 minutes before serving to allow the filling to set.

Nutrition

Servings
6
Serving size (imperial)
15.9 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750 kcal166.7 kcal4,500 kcal
Protein45 g10 g270 g
Fat35 g7.8 g210 g
Carbs55 g12.2 g330 g

Tips

  • For extra flavorful beef, marinate the cubes in red wine overnight in the refrigerator.
  • Ensure your puff pastry is completely thawed but still cold for the best rise and flakiness.
  • Pairs wonderfully with a simple green salad dressed with a vinaigrette to cut through the richness.

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