Beef And Burgundy Pie Recipes

BEEF BOURGUIGNONNE POTPIE

Steps:

• Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
• Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute.
• Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
• Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
• Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
• On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent.
• Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF AND BURGUNDY PIE RECIPE

Steps:

• Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
• Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
• Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
• Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
• Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
• Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
• Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

BEEF BOURGUIGNON COTTAGE PIE

Steps:

• (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornfl our and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
• Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 28cm x 23cm x 5cm. Re-boil the sauce and check for seasoning. Thicken with the loosened cornfl our, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
• While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
• Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting fi nish (see Gary's tip, left). When cold, the cottage pie is ready to cover and freeze.
• The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
• On the day, reheat the pie. Heat oven to 180C/fan 160C/gas 4. If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 200C/fan 180C/gas 6 for the fi nal 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 mins.