Double Recipe Beef Bourguignon Beef Bourguignon Pot Pie

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.

DOUBLE RECIPE: BEEF BOURGUIGNON & BEEF BOURGUIGNON POT PIE

Steps:

• Preheat the oven to 250 degrees F. Heat oil in a large Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and sprinkle with salt and pepper. In single layers, sear the beef in the hot oil for 3-5 minutes, browning on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss carrots, and onions, 1 tbsp. salt and 2 tsp. of pepper in the fat and cook for 10 -15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add tomato paste and thyme to bloom. Add the Cognac, scrape up browned bits and reduce liquid for a few minutes. Put the meat and bacon back into the pot with the juices. Add bottle of wine plus beef broth to cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 - 2 1/2 hours or until the meat is very tender when pierced with a fork. Combine water and corn starch to make a slurry and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. For each serving, spoon stew over a slice of bread and sprinkle with parsley. VARIATION: The leftovers get better with time so for a dinner later in the week, turn it into beef pot pie by: Straining the liquid and combining it with a light rue until thickened. Add two packets of beef stock concentrate for extra flavor. Add the beef and vegetables and combine with the gravy, cover and let it heat through on the stove for about 10 minutes. Add frozen peas and stir to combine. Layer a casserole with one Pillsbury ready-made crust for the base. Pour in stew and top with the other crust. Then cut a slit in the top to vent. Bake at 400° F for 15-20 minutes, broil to brown the top for 2 minutes.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.