Beef Bourguignon Pot Pie Recipe
Prep Time:
10 minutes
Cook Time:
3 hours, 45 minutes
Servings:
6 Portions
Ingredients
  • 7 ounces bacon lardons
  • 4 tablespoons cooking oil, divided
  • 2 pounds stewing beef, diced
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 4 medium carrots, sliced
  • 1 tablespoon cornstarch
  • 1 bottle dry red wine
  • 1 tablespoon tomato puree
  • 1 beef stock cube
  • 2 dried bay leaves
  • 8 sprigs fresh thyme
  • salt, to taste
  • pepper, to taste
  • 8 ounces pearl onions or shallots
  • 10 ounces button mushrooms
  • 1 (12-ounce) package ready-rolled puff pastry
  • 2 tablespoons whole milk
Directions
  1. Preheat the oven to 300 F.
  2. Heat a large, oven safe pan or Dutch oven over medium-high heat.
  3. Add the bacon lardons and fry for 5 to 6 minutes until golden.
  4. Remove the lardons from the pan and set aside.
  5. Add 1 tablespoon of oil to the pan along with the beef, allowing the meat to brown for about 5 minutes.
  6. Remove the beef from the pan.
  7. Add 1 tablespoon oil, the diced onion, crushed garlic, and carrots to the pan.
  8. Sauté for 5 minutes, until the onion has softened.
  9. Add the cooked bacon, browned beef, and cornstarch to the pan. Stir well to coat the contents on the pan with the cornstarch.
  10. Pour the bottle of wine into the pan.
  11. Add the tomato puree, beef stock cube, bay leaves, thyme, salt, and pepper to the pan. Stir everything well.
  12. Place a lid on the pan and transfer to the oven for 2 hours.
  13. When the 2 hours are nearly up, heat 1 tablespoon oil in a clean pan to a medium temperature.
  14. Add the pearl onions or shallots to the pan and fry for 5 to 6 minutes, until lightly browned. Remove from pan and set aside.
  15. Add the remaining 1 tablespoon oil to the pan along with the button mushrooms.
  16. Fry the mushrooms for 5 to 6 minutes, until lightly browned. Remove from the pan.
  17. Take the beef bourguignon out of the oven and add the onions and mushrooms to the stew. Mix well.
  18. Return the beef bourguignon back to the oven for 1 hour.
  19. Remove the stew from the oven and increase the oven temperature to 425 F.
  20. Roll out the puff pastry.
  21. Use a rectangular baking dish to cut out the rough shape of a pie lid from the pastry, allowing a little extra dough around the edges.
  22. Transfer the beef bourguignon to your chosen pie dish, removing the bay leaves and thyme sprigs.
  23. Lay the pastry lid on top of the beef bourguignon.
  24. Crimp the edges of the pastry with your fingers, make a cross in the center to let out steam, and use any leftover pastry scraps as you wish to decorate the pie.
  25. Brush the top of the pastry with milk.
  26. Transfer to the oven to bake for 25 minutes, until the puff pastry is risen and golden.
  27. Remove from the oven and serve.