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Amazing 3 Hour Beef Bourguignon Pot Pie

Beef Bourguignon Pot Pie
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Enjoy the deep, savory flavors of classic Beef Bourguignon tucked inside a flaky, comforting pot pie crust. This recipe brings together slow-cooked beef in red wine sauce with tender vegetables, all baked under a golden pastry.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 ounces bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 8 ounces cremini mushrooms, halved
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 bottle (750ml) dry red wine (like Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 sheets ready-made puff pastry
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches; set aside.
  3. Add bacon to the pot and cook until crisp. Remove bacon, leaving rendered fat.
  4. Add onion and carrots to the pot; cook until softened, about 5 minutes.
  5. Add mushrooms and cook until they release their liquid and start to brown.
  6. Stir in the minced garlic and cook for 1 minute more.
  7. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  8. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  9. Return the beef and bacon to the pot. Add beef broth, tomato paste, thyme, and bay leaf.
  10. Bring the mixture to a gentle simmer. Cover and cook on low heat (or in a 325°F oven) for 2.5 to 3 hours, or until the beef is very tender.
  11. Remove the bay leaf and adjust seasoning if needed. Let the stew cool slightly.
  12. Preheat your oven to 400°F (200°C).
  13. Ladle the cooled beef mixture into individual ramekins or one large pie dish.
  14. Cut the puff pastry sheets to fit over the top of your dishes, trimming the edges. Crimp the edges to seal.
  15. Brush the tops of the pastry with the beaten egg wash. Cut a few slits in the top to allow steam to escape.
  16. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed.

Notes

  • You can prepare the beef stew mixture one day ahead for deeper flavor. Cool completely before assembling the pies.
  • Use a good quality, dry red wine; its flavor concentrates during the slow cooking process.
  • If the stew seems too liquid after cooking, simmer uncovered for a few minutes to reduce it slightly before filling the pies.

Nutrition

Find it online: https://flavorvista.com/beef-bourguignon-pot-pie-recipe/