Beef And Burgundy Pie Recipes

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BEEF BOURGUIGNONNE POTPIE



Beef Bourguignonne Potpie image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 25

4 cloves garlic, finely chopped
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup cognac or brandy
1 750-ml bottle dry red wine
2 cups low-sodium chicken broth
1 pound white button mushrooms, halved
1 1-pound bag frozen pearl onions, thawed
2 tablespoons unsalted butter
For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter, cut into small cubes
1 large egg
For the stew:
2 bay leaves
8 sprigs thyme
1/4 cup vegetable oil
3 pounds cubed beef chuck stew meat
Kosher salt and freshly ground pepper
4 slices thick-cut bacon (about 5 ounces), chopped
1 pound carrots, halved lengthwise and cut into 1-inch pieces
1 large onion, chopped

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.

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