Beef Bourguignonne Pot Pie

Beef Bourguignonne Pot Pie

Beef Bourguignonne Pot Pie

January 7, 2018
: 45 min
: 3 hr
: 3 hr 45 min
: Moderate

So the first question is often what does the term Bourguignonne mean? It is a French term that simply means a sauce made with red wine. This is a great winter dish. It is hearty and something that I do not make often but it is a treat when I do.

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Ingredients
  • 3 tablespoons olive oil
  • ½ cup plus 1 tablespoon all-purpose flour, plus more
  • Medium Grain sea salt and freshly ground black pepper
  • 1½ pounds lean boneless beef cut into 2-inch pieces
  • 3 slices bacon cut into ¼-inch pieces
  • 1 medium onion, finely chopped
  • 1 medium leek, white halved lengthwise, thinly sliced
  • 1 medium carrot, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup finely chopped fresh parsley
  • 2 tablespoons brandy (can substitute bourbon)
  • 4 sprigs thyme, leaves stripped
  • 1 bay leaf
  • 1 star anise pod
  • 2 cups low-sodium chicken broth
  • 1 cup dry red wine
  • 5 tablespoons unsalted butter, room temperature, divided
  • 8 ounces mushrooms, stems removed (shitake or crimini)
  • 8 ounces pearl onions, peeled
  • 1 tablespoon fresh lemon juice
  • 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
  • 1 large egg, beaten to blend
Directions
  • Step 1 Place a rack in lower third of oven
  • Step 2 preheat to 400°.
  • Step 3 Heat oil in a large heavy pot over medium-high.
  • Step 4 Season ½ cup flour with salt and pepper. Add beef and toss to coat
  • Step 5 shake off excess.
  • Step 6 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.
  • Step 7 Cook bacon in same pot, stirring often, until brown and crisp.
  • Step 8 Add ¼ 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.
  • Step 9 Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute.
  • Step 10 Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper
  • Step 11 bring to a simmer.
  • Step 12 Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth
  • Step 13 stir into meat mixture.
  • Step 14 Cover pot and braise in oven until beef is very tender, 1–1½ hours.
  • Step 15 Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes.
  • Step 16 Stir in lemon juice
  • Step 17 season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven.
  • Step 18 Cook until onions are very tender, 25–30 minutes. Let stew cool.
  • Step 19 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).
  • Step 20 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.
  • Step 21 Transfer stew to baking dish. Brush edge of pastry with egg.
  • Step 22 Using a cutter or knife, 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.
  • Step 23 Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly.
  • Step 24 You can prepare the Stew can be made 2 days prior to baking in the pastry. Keep covered and chilled.


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