BEEF BOURGUIGNON POT PIE
Provided by Samantha Ferraro
Time 3h20m
Number Of Ingredients 25
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
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
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
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
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
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
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
From blythesblog.com
BEEF BOURGUIGNONNE POT PIE | BON APPéTIT
From bonappetit.com
BEEF BOURGUIGNON POT PIE RECIPE - HOME CHEF
From homechef.com
BEEF BOURGUIGNONNE POTPIE | PUNCHFORK
From punchfork.com
10 BEST BEEF BOURGUIGNON NO BACON RECIPES | YUMMLY
From yummly.com
BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, POT …
From pinterest.ca
BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, POT …
From pinterest.ca
BEEF BOURGUIGNONNE POT PIE | RECIPE | POT PIES RECIPES, BEEF ...
From pinterest.ca
9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
From allrecipes.com
BEEF BOURGUIGNONNE POTPIE | RECIPE | BEEF BOURGUIGNONNE, FOOD …
From pinterest.com
13 BEST BEEF BOURGUIGNONNE POT PIE IDEAS IN 2022 - PINTEREST
From pinterest.ca
BEEF BOURGUIGNONNE POTPIE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search