Best Beef Bourguignonne Potpie Recipes

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BEEF BOURGUIGNON POT PIE



Beef Bourguignon Pot Pie image

Provided by Samantha Ferraro

Time 3h20m

Number Of Ingredients 25

8 oz mushrooms (mixture of button, cremini and shitake or any you prefer, cut in half or quartered if large)
6 oz pearl onions (frozen and defrosted, usually half of a bag)
2 Tb butter
Olive oil (for drizzling)
1 sprig of fresh thyme
1 sprig fresh rosemary
1/4 cup red wine
Salt and pepper (to taste)
3 strips of bacon (chopped)
2 lbs of beef chuck (cut into 1 inch cubes)
1/2 cup flour
2 large carrots (peeled and sliced on a diagonal)
1 leek (sliced in half moon slices)
1 shallot (chopped)
1 Tb tomato paste
2 garlic cloves (chopped)
2 sprigs of fresh rosemary (stems removed and chopped finely)
2-3 sprigs of fresh thyme (stems removed and chopped finely)
3 cups beef stock (separated)
3 cup red wine (I used Chianti)
2 bay leaves
Salt and pepper (to taste)
Olive oil (for drizzling)
2 sheets of puff pastry (defrosted)
1 egg + water for eggwash

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



Beef Bourguignon Potpie image

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

Nonstick cooking spray
0.25 cup butter
1.5 cup coarsely chopped carrots (3 medium)
1.5 cup coarsely chopped celery (3 stalks)
1 cup frozen small whole onions, thawed and halved
0.5 teaspoon freshly ground black pepper
3 cup sliced fresh mushrooms (8 ounces)
1 cup Burgundy
1 tablespoon stone-ground Dijon-style mustard
4 cloves garlic, minced
2 teaspoon finely snipped fresh rosemary
2 teaspoon dried thyme, crushed
2 17 ounce packages refrigerated cooked beef tips with gravy
1 cup lower-sodium beef broth
3 croissants, cut in half horizontally

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 POTPIE



Beef Bourguignonne Potpie image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 25

4 cloves garlic, finely chopped
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup cognac or brandy
1 750-ml bottle dry red wine
2 cups low-sodium chicken broth
1 pound white button mushrooms, halved
1 1-pound bag frozen pearl onions, thawed
2 tablespoons unsalted butter
For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter, cut into small cubes
1 large egg
For the stew:
2 bay leaves
8 sprigs thyme
1/4 cup vegetable oil
3 pounds cubed beef chuck stew meat
Kosher salt and freshly ground pepper
4 slices thick-cut bacon (about 5 ounces), chopped
1 pound carrots, halved lengthwise and cut into 1-inch pieces
1 large onion, chopped

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.

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the 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 then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

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