Beef Bourguignonne Pot Pie Recipes

BEEF BOURGUIGNON POT PIE

Steps:

• Pre-heat oven to 350 degrees Fahrenheit.
• First saute the mushrooms and onions. In a skillet over medium heat, melt butter and olive oil together and then add mushrooms and pearl onions, stirring so everything is coated with the butter.
• Next, add the herbs (leaving whole is fine), red wine and season with salt and pepper and cook until onions are just about tender, 10-15 minutes. Once done, set aside.
• In a large pot or dutch oven, drizzle with olive oil and add chopped bacon. Cook until fat has rendered, then remove bacon to a plate and set aside.
• Next, dredge the cubed beef lightly in flour, shaking off any excess and add the beef cubes to the same pot, searing on all sides. You may have to do this in several batches to not overcrowd the pot.
• Once all the beef is seared (it will be under-cooked in the middle), remove to a plate and set aside.
• In the same pot, add the sliced carrot, leeks and shallot and saute for about 2-3 minutes until the leeks and shallot begin to soften. You may have to add a bit more oil if it's too dry.
• Then stir in 1 Tb tomato paste, chopped garlic and chopped herbs and saute for another minute.
• De-glaze by pouring in 1 cup of beef stock and using a wooden spoon to scrape all the bits off the bottom of the pot.
• Add back the bacon and cubed beef to the pot. Pour in 3 cups of red wine and 2-3 cups of beef stock until just barely covering everything. Add in 2 bay leaves and gently stir everything together.
• Cover the dutch oven with a tight fitting lid and bake for 2-21/2 hours, or until the meat is tender.
• While stew is cooking, you can prep the puff pastry.
• On a floured surface, roll out the puff pastry to it's a bit thinner, about 1/8th of an inch but not too thin to tear.
• Use your pot pie dishes as a guide to cut circles, leaving about 1 inch overhang.
• Once stew is done, remove from the oven and add the mushrooms and onions and gently stir everything together. Allow to cool slightly.
• Then ladle the stew into preferred baking dishes and cover with puff pastry. Cut a small hole into the crust and brush with egg wash.
• Place pot pies on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown.
• Once done, remove from oven and allow to cool for 5-10 minutes before serving.

BEEF BOURGUIGNON POTPIE

Steps:

• Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
• In a large skillet heat 3 tablespoons of the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beef with gravy and broth; heat through. Cover and keep warm.
• In a small microwave-safe bowl microwave the remaining 1 tablespoon butter on 70 percent power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter; cube croissants. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, for 20 to 25 minutes or until filling is bubbly and croissants are golden.

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.