Name: Slow-Cooked Beef Bourguignon Pot Pie
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1.5 kg beef chuck (cut into 1.5-inch cubes); 150 g bacon (diced); 750 ml red wine (Burgundy or other dry red); 500 ml beef broth; 3 pcs carrots (peeled and thickly sliced); 2 pcs yellow onions (chopped); 250 g 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; 200 g button mushrooms (halved); 1 pcs puff pastry (sheet, thawed); 1 pcs egg (beaten, for egg wash); 2 tbsp olive oil; salt (to taste); black pepper (to taste)

A Rustic Beef Bourguignon Pot Pie with a golden-brown, flaky crust, bubbling with rich, dark stew and garnished with fresh parsley, sits in a cast-iron pot, ready to be savored.

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

Instructions

Braising the Beef

1Preheat oven to 160°C (325°F). Pat the beef chuck dry and season generously with salt and pepper.
2In 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.
3Add olive oil to the pot if needed. Sear the beef in batches until browned on all sides. Remove beef and set aside.
4Add 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.
5Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute.
6Deglaze 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.
7Return the beef and bacon to the pot. Add beef broth, thyme sprigs, and bay leaves. Bring to a gentle simmer.
8Cover 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

1Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in the button mushrooms.
2Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce.
3Transfer the beef bourguignon mixture into a large oven-safe pie dish or individual ramekins.
4Roll 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.
5Cut a few slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg wash.
6Bake 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.
7Let rest for 10-15 minutes before serving to allow the filling to set.

Instructions

Braising the Beef

1Preheat oven to 160°C (325°F). Pat the beef chuck dry and season generously with salt and pepper.
2In 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.
3Add olive oil to the pot if needed. Sear the beef in batches until browned on all sides. Remove beef and set aside.
4Add 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.
5Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute.
6Deglaze 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.
7Return the beef and bacon to the pot. Add beef broth, thyme sprigs, and bay leaves. Bring to a gentle simmer.
8Cover 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

1Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in the button mushrooms.
2Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce.
3Transfer the beef bourguignon mixture into a large oven-safe pie dish or individual ramekins.
4Roll 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.
5Cut a few slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg wash.
6Bake 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.
7Let rest for 10-15 minutes before serving to allow the filling to set.

Nutrition Information

Calories: 750 kcal
Protein: 45 g
Fat: 35 g
Carbs: 55 g

Nutrient	Per serving
Calories	750 kcal
Protein	45 g
Fat	35 g
Carbs	55 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.