Adapted by Janice Pattie from a recipe by Tori Haschka
Beef Bourguignon Pie is a lovely variation on this classic beef and red wine stew from the south of France. The rich stew is topped with semi-circles of crisp puff pastry and served with fresh French beans.
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Prep Time 15mins
Cook Time 2hrs
Total Time 2hrs15mins
1kg beef shin or chuck steakcubed
1 1/4tbspplain flourall purpose flour
675mlred wineburgundy is classic
150gramslardons or streaky baconcut into strips
For the Beef Bourguignon
Preheat the oven to 230C (210 c Fan) 450F
Dust the beef in the flour, salt and pepper.
Heat 1 tablespoon olive oil in a casserole dish over a high heat, and brown half the meat. Remove and add another tbsp of oil before browning the other half.
Remove the meat to a plate and add 1tbsp olive oil to the pan.
Sauté the carrots, garlic and onions in the oil until the onion is translucent.
Return the meat to the pan. Add the bay leaves and red wine..
Scrape up the sediment from the bottom of the pan with a spoon to incorporate the flavours into the stew.
Simmer over low heat with the lid off for 2 hours or longer if you have it. .
An hour before serving add the tomato purée, sugar and sherry, if using.
Just before serving, brown the lardons or streaky bacon in a frying pan once the fat begins to run, add the button mushrooms.
Add the bacon and mushrooms to the beef stew and check the seasoning.
For the Puff Pastry Pie top
Roll out the pastry
Use a small plate to cut out 3 circles, then divide these in two.
Place the puff pastry onto a non stick baking tray (or a greases and flourws baking tray) and lightly score a criss cross pattern onto the pastry lid.
Brush with beaten egg and bake for 25-30 mnutes until the pastry is golden and puffed.
Serve the beef bourguignon topped with the puff pastry and accompany it with a green vegetable of your choice.