Beef Bourguignonne Pot Pie Recipe Bon AppÉtit

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 BOURGUIGNONNE POT PIE

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.