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