Beef Bourguignonne Pot Pie
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
63
Spice
59
Sweetness
53
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Onion (finely chopped)1 medium
Carrot (peeled, finely chopped)2 tbsps
Brandy1
Bay Leaf2 cups
Chicken Broth (low-sodium)1 cup
Red Wine230 g
Pearl Onion (peeled)1 tbsp
Lemon Juice (fresh)Directions:
1
Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch
2
Transfer to a plate
3
Cook bacon in same pot, stirring often, until brown and crisp
4
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
5
Stir in garlic and parsley and return beef to pot
6
Add brandy and simmer until liquid is almost completely evaporated, about 1 minute
7
Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer
8
Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture
9
Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours
10
Melt remaining 4 tablespoons butter in a large skillet over medium-high heat
11
Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes
12
Stir in lemon juice; season with salt and pepper
13
Add mushrooms and onions to stew, cover pot, and return to oven
14
Cook until onions are very tender, 25-30 minutes
15
Let stew cool
16
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
17
Oval or an 8" square)
18
Place 1 sheet on a parchment-lined baking sheet and chill
19
Transfer remaining sheet to baking dish
20
Lift up edge and let dough slump down into dish
21
Trim, leaving about 1" overhang
22
Transfer stew to baking dish
23
Brush edge of pastry with egg
24
Using a cutter, punch out a circle in the center of chilled pastry
25
Drape pastry over filling and trim to a 1" overhang
26
Press edges of dough together to seal and fold overhang under
27
Crimp edge, then brush top of pastry with egg
28
Bake until crust is deep golden brown, 30-35 minutes
29
Let pie cool slightly
30
Do ahead: Stew can be made 2 days ahead
31
Cover and chill
32
Place a rack in lower third of oven; preheat to 400°
33
Heat oil in a large heavy pot over medium-high
34
Season 1/2 cup flour with salt and pepper
35
Add beef and toss to coat; shake off excess
36
Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch
37
Transfer to a plate
38
Cook bacon in same pot, stirring often, until brown and crisp
39
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
40
Stir in garlic and parsley and return beef to pot
41
Add brandy and simmer until liquid is almost completely evaporated, about 1 minute
42
Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer
43
Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture
44
Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours
45
Melt remaining 4 tablespoons butter in a large skillet over medium-high heat
46
Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes
47
Stir in lemon juice; season with salt and pepper
48
Add mushrooms and onions to stew, cover pot, and return to oven
49
Cook until onions are very tender, 25-30 minutes
50
Let stew cool
51
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
52
Oval or an 8" square)
53
Place 1 sheet on a parchment-lined baking sheet and chill
54
Transfer remaining sheet to baking dish
55
Lift up edge and let dough slump down into dish
56
Trim, leaving about 1" overhang
57
Transfer stew to baking dish
58
Brush edge of pastry with egg
59
Using a cutter, punch out a circle in the center of chilled pastry
60
Drape pastry over filling and trim to a 1" overhang
61
Press edges of dough together to seal and fold overhang under
62
Crimp edge, then brush top of pastry with egg
63
Bake until crust is deep golden brown, 30-35 minutes
64
Let pie cool slightly
65
Do ahead: Stew can be made 2 days ahead
66
Cover and chill
67
Add beef and toss to coat; shake off excess
68
Place a rack in lower third of oven; preheat to 400°
69
Heat oil in a large heavy pot over medium-high
70
Season 1/2 cup flour with salt and pepper