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A winter delight: homemade beef bourguignon pie

Beef bourguignon is a traditional French casserole dish with beef braised in red wine and beef stock. I’m SO worldly when it comes to French cuisine that I had to google how to pronounce ‘bourguignon’. I was at first tempted to make this famous casserole dish that is usually served with mashed potato or fabulously fresh bread (oh the Finn in me is crying out here – potato? bread? YES PLEASE!), but I have been eager to make a beef pie for months so I decided on this pie as a compromise with my taste buds.

Beef bourguignon is traditionally made with bacon pieces, however I don’t eat pork so omitted the bacon. This recipe would work well as one large pie or individual ramekins, I made it into two medium sized pie dishes. Washed down with a good glass of red, it goes perfectly served with a side of deliciously creamy and buttery mashed potato. You could also top the pie with mashed potato instead of pastry, oh the possibilities!

I can see this becoming a regular in our household over winter. All I need is a big cozy arm chair, an open fire and a winter throw. Someone fetch my slippers. 

Ingredients (serves 6-8):

750g topside or chuck steak, trimmed, diced into 2.5cm pieces

2 tbsp quality olive oil (I use this one)

50g plain flour

1 onion, diced

3 cloves garlic, diced

2 carrots, peeled and diced

4 shallots, halved

2 tbsp tomato paste

1 cup red wine

1 cup beef stock

2 bay leaves

Leaves from 4-5 fresh thyme sprigs

200g mushrooms, whole

Freshly ground sea salt and black pepper

Puff pastry sheets

1 egg, lightly beaten + dash of milk {for egg wash}

Method:

Preheat oven to 170C.

Heat 1 tbsp oil in a large heavy-based saucepan over medium heat. Add beef pieces in small batches so you don’t overcrowd the pan. I did mine in 3 batches. Brown beef for about 2 minutes each side, don’t cook the meat through as we want to cook it in red wine and stock topped with the herbs. Once sealed, pour beef into a strainer to remove the juices, then place beef into a casserole dish. Add flour and toss well to coat beef.

Heat the remaining 1 tbsp oil and add onion and garlic, sauté until fragrant for about 3-4 minutes. Add carrots and shallots, sauté for 5 minutes.

Add tomato paste, stir for a few minutes.

Add red wine and bring to the boil to remove the acidity of the wine.

Add stock, stir until well combined.

Pour mixture over the top of the beef in casserole dish. Top with bay leaves, thyme and season generously with salt and pepper. 

Cook casserole for 1.5 hours. Remove from oven, add mushrooms, and set aside to cool.

Increase oven temperature to 200C.

Place casserole mix into pie dish. Lay pastry over the dish, trim along the edge. Brush pastry generously with beaten egg and bake in oven until pastry is golden brown and filling is bubbling away nicely, about 30 minutes.

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  • Your One and Only Loving mother! - I’m going to make this…look so good my mouth is wateringxxooReplyCancel

  • Virginia Kop - Yummy. Unfortunately I’m not very into beef, we had it most Sundays in my first 20 years – chicken expensive way back then – sometimes my Mother would say it was ‘deer’. Have managed in last 10 months to have spaghetti Bolognese, so getting better. And if desperate have some non-meat mince and lovely Mediterranean vegetables which I think will give it a je ne sais qua[?] taste. Instant mashed potatoes to replace spaghetti.ReplyCancel

  • Virginia Kop - Sorry, Peggy, don’t know why the date/time showed up where it has!ReplyCancel

  • Steph - This sounds (and looks) so good! Just the sort of warmer needed for winter. Cannot wait to try!ReplyCancel

  • Reannon - Looks super Peggy! It’s most defiantly pie weather now :)ReplyCancel

  • Peggy Saas - It was pretty amazing Mum, you won’t regret it!ReplyCancel

  • Peggy Saas - You could definitely stock it up with more vegetables and minus the meat Virginia. Chunky diced potatoes with the carrot would work well as filling too. You could even do it with chicken!

    No worries re the date, WordPress comments puts the date in that spot. It’s weird!ReplyCancel

  • Peggy Saas - It’s right up winter’s alley Steph! Nothing like a hot homemade pie to warm the tummy on a cold winters night.ReplyCancel

  • Peggy Saas - It most certainly is pie weather now Reannon. As soon as the cooler weather hits I drag out the slow cooker and all I want to do is casseroles and meaty veg dishes. Pies will be making a regular appearance in my kitchen this season.ReplyCancel

  • Laura @ The Monster & Me - This was so delicious Peggy! Thank you for sharing, will definitely be adding this to the regular rotation list for winter.

    x LauraReplyCancel

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