Best 2 Beef Bourguignonne Pot Pie Recipes
Indulge in the classic French flavors of beef bourguignonne, now reimagined in a hearty and comforting pot pie. This delectable dish combines tender beef braised in rich red wine, succulent vegetables, and savory herbs, all enveloped in a flaky, golden crust. With an array of recipes to choose from, including a traditional version, a quick and easy one-pot variation, and even a vegetarian alternative, there's a perfect beef bourguignonne pot pie for every taste and occasion. Whether you're a seasoned cook or a beginner, these recipes guide you through each step, ensuring a flavorful and memorable meal that will warm your soul and tantalize your taste buds.
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BEEF BOURGUIGNONNE POT PIE
Provided by Inez Valk-Kempthorne
Categories Vegetable Bake Kid-Friendly Dinner Steak Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. 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.
- Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 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. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
- Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
- 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). 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. Transfer stew to baking dish. Brush edge of pastry with egg.
- Using a cutter, 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.
- Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
- Do ahead: Stew can be made 2 days ahead. Cover and chill.
BEEF BOURGUIGNONNE POT PIE RECIPE - BON APPÉTIT
Steps:
- http://www.bonappetit.com/recipe/beef-bourguignonne-pot-pie
Tips:
- Use high-quality beef. Opt for chuck roast or short ribs for a flavorful and tender stew.
- Brown the beef well. This step helps develop rich flavor and color.
- Use a good quality red wine. A full-bodied red wine, such as a Burgundy or Cabernet Sauvignon, will add depth of flavor to the stew.
- Don't overcrowd the pot. Make sure there is enough space for the beef and vegetables to cook evenly.
- Simmer the stew for at least 2 hours. This allows the flavors to meld and the beef to become tender.
- Make the pot pie filling ahead of time. This can be done up to 3 days in advance.
- Use a store-bought pie crust or make your own. If you are making your own, be sure to chill the dough before rolling it out.
- Brush the edges of the pie crust with egg wash before baking. This will help to seal the crust and give it a golden brown color.
- Serve the pot pie hot with a side of mashed potatoes or roasted vegetables.
Conclusion:
This beef bourguignonne pot pie is a delicious and hearty dish that is perfect for a cold winter day. The rich and flavorful stew is encased in a flaky and golden brown pie crust. With its combination of beef, vegetables, red wine, and herbs, this pot pie is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give this beef bourguignonne pot pie a try. You won't be disappointed!
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