Beef Bourguignonne Potpie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF BOURGUIGNON POT PIE



Beef Bourguignon Pot Pie image

Provided by Samantha Ferraro

Time 3h20m

Number Of Ingredients 25

8 oz mushrooms (mixture of button, cremini and shitake or any you prefer, cut in half or quartered if large)
6 oz pearl onions (frozen and defrosted, usually half of a bag)
2 Tb butter
Olive oil (for drizzling)
1 sprig of fresh thyme
1 sprig fresh rosemary
1/4 cup red wine
Salt and pepper (to taste)
3 strips of bacon (chopped)
2 lbs of beef chuck (cut into 1 inch cubes)
1/2 cup flour
2 large carrots (peeled and sliced on a diagonal)
1 leek (sliced in half moon slices)
1 shallot (chopped)
1 Tb tomato paste
2 garlic cloves (chopped)
2 sprigs of fresh rosemary (stems removed and chopped finely)
2-3 sprigs of fresh thyme (stems removed and chopped finely)
3 cups beef stock (separated)
3 cup red wine (I used Chianti)
2 bay leaves
Salt and pepper (to taste)
Olive oil (for drizzling)
2 sheets of puff pastry (defrosted)
1 egg + water for eggwash

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



Beef Bourguignon Potpie image

Instead of pastry, this rich beef pot pie recipe is topped with flaky croissant pieces. To cut down on prep time for this wine-infused beef pot pie, we recommend starting with refrigerated cooked beef tips.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 15

Nonstick cooking spray
0.25 cup butter
1.5 cup coarsely chopped carrots (3 medium)
1.5 cup coarsely chopped celery (3 stalks)
1 cup frozen small whole onions, thawed and halved
0.5 teaspoon freshly ground black pepper
3 cup sliced fresh mushrooms (8 ounces)
1 cup Burgundy
1 tablespoon stone-ground Dijon-style mustard
4 cloves garlic, minced
2 teaspoon finely snipped fresh rosemary
2 teaspoon dried thyme, crushed
2 17 ounce packages refrigerated cooked beef tips with gravy
1 cup lower-sodium beef broth
3 croissants, cut in half horizontally

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.

Nutrition Facts : Calories 330 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 21 g, SaturatedFat 8 g, Sodium 885 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 4 g

BEEF BOURGUIGNONNE POT PIE



Beef Bourguignonne Pot Pie image

Provided by Inez Valk-Kempthorne

Categories     Vegetable     Bake     Kid-Friendly     Dinner     Steak     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly     Small Plates

Yield 6 servings

Number Of Ingredients 24

3 tablespoons olive oil
1/2 cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds boneless beef chuck, cut into 2" pieces
3 bacon slices, cut into 1/4" pieces
1 medium onion, finely chopped
1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced
1 medium carrot, peeled, finely chopped
1 garlic clove, finely chopped
1/2 cup finely chopped fresh parsley
2 tablespoons brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups low-sodium chicken broth
1 cup red wine
5 tablespoons unsalted butter, room temperature, divided
8 ounces crimini mushrooms, stems removed
8 ounces pearl onions, peeled
1 tablespoon fresh lemon juice
2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed
1 large egg, beaten to blend
Special Equipment:
3/4"-diameter cookie cutter or pastry tip

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.

BEEF BOURGUIGNONNE



Beef Bourguignonne image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 19

6 strips thick-cut bacon, chopped
2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
Kosher salt and freshly ground pepper
2 medium carrots, diced
2 medium onions, diced
1 sprig fresh thyme
1 bay leaf
2 cloves garlic
1 sprig fresh parsley, plus more for garnish
1 4-inch piece celery stalk
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 cup brandy
2 cups burgundy, cotes du rhone or other dry red wine
2 cups beef stock
2 tablespoons unsalted butter
3/4 cup pearl onions, peeled
1 teaspoon sugar
1 cup quartered button mushrooms

Steps:

  • Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
  • Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
  • Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
  • Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
  • Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
  • Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)

More about "beef bourguignonne potpie recipes"

BEEF BOURGUIGNONNE POT PIE RECIPE | BON APPéTIT
beef-bourguignonne-pot-pie-recipe-bon-apptit image
2015-01-20 Step 4. Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, …
From bonappetit.com
3.6/5 (136)
Estimated Reading Time 4 mins
Servings 6
  • Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ 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 ¼ 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 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.
  • Melt remaining 4 Tbsp. 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.


BEEF BOURGUIGNONNE POTPIE
beef-bourguignonne-potpie image
Ingredients. Stew 2 bay leaves 8 sprigs thyme 2 Tbs vegetable oil 3 lbs cubed beef chuck stew meat Kosher salt and freshly ground pepper 4 slices thick-cut bacon (about 5 oz), chopped
From blythesblog.com


BEEF BOURGUIGNONNE POT PIE | BON APPéTIT
beef-bourguignonne-pot-pie-bon-apptit image
2015-01-20 Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess ...
From bonappetit.com


BEEF BOURGUIGNON POT PIE RECIPE - HOME CHEF
beef-bourguignon-pot-pie-recipe-home-chef image
Cook the Vegetables. Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 3-4 minutes. Add mushrooms and bacon. Stir occasionally until browned and …
From homechef.com


BEEF BOURGUIGNONNE POTPIE | PUNCHFORK
3 pounds cubed beef chuck stew meat; 4 slices thick-cut bacon (about 5 ounces), chopped; 4 cloves garlic, finely chopped; 1 pound white button mushrooms, halved; 1 1-pound bag frozen pearl onions, thawed; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh chives; 2 bay leaves; 8 sprigs thyme; 1 pound carrots, halved lengthwise and cut into 1-inch pieces; 1 large onion, …
From punchfork.com


10 BEST BEEF BOURGUIGNON NO BACON RECIPES | YUMMLY
2022-08-03 dry red wine, bay leaf, beef stew meat, water, pearl onions, low sodium beef broth and 12 more Crock Pot Beef Bourguignon Kitchen Dreaming red wine, portobello, ground cloves, freshly ground black pepper and 11 more
From yummly.com


BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, POT …
Oct 4, 2020 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Oct 4, 2020 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, POT …
Mar 21, 2020 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Mar 21, 2020 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


BEEF BOURGUIGNONNE POT PIE | RECIPE | POT PIES RECIPES, BEEF ...
Oct 7, 2015 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Oct 7, 2015 - Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
2021-05-12 Whip up one of these hearty, melt-in-your mouth beef Burgundy recipes that would make Julia Child proud. The classic French stew, made with red wine-braised meat and vegetables, is the perfect choice for your next special occasion. From traditional, restaurant-worthy recipes to quick and easy dinners you can throw together on busy weeknights ...
From allrecipes.com


BEEF BOURGUIGNONNE POTPIE | RECIPE | BEEF BOURGUIGNONNE, FOOD …
Oct 24, 2014 - Get Beef Bourguignonne Potpie Recipe from Food Network. Oct 24, 2014 - Get Beef Bourguignonne Potpie Recipe from Food Network. Oct 24, 2014 - Get Beef Bourguignonne Potpie Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


13 BEST BEEF BOURGUIGNONNE POT PIE IDEAS IN 2022 - PINTEREST
If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
From pinterest.ca


BEEF BOURGUIGNONNE POTPIE – RECIPES NETWORK
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 …
From recipenet.org


Related Search