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Beef Bourguignon Pie with puff pastry and green beans

Beef Bourguignon Pie

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 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course main
Cuisine French
Servings 6
Calories 1087 kcal

Ingredients
 

  • 1 kg beef shin or chuck steak cubed
  • 1 1/4 tbsp plain flour all purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 2 medium carrots diced
  • 3 garlic cloves crushed
  • 2 medium onions diced
  • 2 bay leaves
  • 675 ml red wine burgundy is classic
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • 2 tbsp sherry optional
  • 150 grams lardons or streaky bacon cut into strips
  • 200 grams button mushrooms halved
  • 375 grams puff pastry
  • 1 egg beaten

Instructions
 

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.

Notes

Serve the beef bourguignon topped with the puff pastry and accompany it with a green vegetable of your choice. 

Nutrition

Calories: 1087kcalCarbohydrates: 41gProtein: 40gFat: 76gSaturated Fat: 25gPolyunsaturated Fat: 8gMonounsaturated Fat: 40gTrans Fat: 1gCholesterol: 166mgSodium: 791mgPotassium: 1039mgFiber: 3gSugar: 6gVitamin A: 3547IUVitamin C: 6mgCalcium: 71mgIron: 6mg