Instead of serving the Beef Bourguignon with the usual mashed potatoes, rice or bread…I decided to put my pot pie crust on it to make it an all in one dish…and boy was it good! So whether you want to serve it as a stew or take it a step further and Pot pie it like this….
it’s a recipe you have to try! It’s not a very difficult recipe but the prep time is quite a bit for a single dish, worth it though by all means! Anyway without much further ado…here’s how to make a Beef Bourguignon Pot Pie-
For The Marinade-
1lb Beef chunks (cut for stewing)
1 Bottle of (Pinot Noir) Red Wine
1 whole bulb of garlic (cut in half)
2-3 Sticks of Celery (roughly chopped)
1-2 Carrots (roughly chopped)
15-16 Small pearl Onions
18-20 small white mushrooms
4-5 sprigs of fresh Thyme
1 sprig of fresh Rosemary
2 Bay leaves
1 tsp of whole black peppercorns
For The Sauce:
2 tbsp flour
2 tbsp butter
5-6 Strips of Bacon
3 tbsp Dijon mustard
1 tbsp ground black pepper
2 tsp Salt
For the Pie Crust:
1/2 Cup Yogurt (plain)
3/4 stick butter (3oz), melted
1 1/2 cup all purpose Flour
1/2 tsp Baking Powder
- In a pot, mix together the beef chunks, onions, celery, carrots, mushrooms, garlic, bay leaves, peppercorns, thyme and rosemary.
- Top it all of with a whole bottle of red wine. As this dish originated from the Burgundy region of France a Burgundy wine like Pinot Noir works great.
- Cover the pot and stash it in the fridge overnight or for at least a couple of hours.
- The next morning, drain off the liquid from the marinade and keep it aside.
- Separate the beef and pat the pieces dry on some kitchen napkins, also remove the garlic, bay leaves, thyme and rosemary and set it aside.
- Toss your beef and flour in a bowl and mix well to coat all the beef.
- Heat a heavy based saucepan. Add the butter and oil, then tip in the beef. Cook over a high heat until sealed all over, then remove from the pan and keep warm.
- Now cook the bacon in the same pan for 3-4 minutes until golden.
- Add and stir in the mustard until all the beef is coated generously.
- Then add the thyme, rosemary, bay leaves and garlic that we seperated from the veggies back in the pot.
- Pour in the reserved marinade liquid and bring to a gentle bubble.
- Cover with a lid and pop into the oven pre-heated to 325F for 1 1/2 hours.
- After an hour and half you have my permission to check on the beef. Infact,we’ve got stuff to do, so take the pot out the oven, give the beef a stir…a whiff (mmmmm…) give it a taste, check for seasoning. Then fish out the garlic, thyme, rosemary and bay leaves and toss them away, they’ve done their job.
- It’s time to add the veggies and get them cooking. So stir in the vegetables and pop the pot back into the oven for another 1/2 hour.
- And there you have a lovely rish beef bourguignon that you can serve with mashed potatoes, rice or french bread….or you can continue and make a beef bourguignon pot pie.
- Start by mixing the wet ingredients(Yogurt, egg and melted butter) with the salt.
- In a Separate Bowl sift together the flour and 1/2 a teaspoon of Baking Powder.
- Mix the flour mixture into the wet ingredients spoon by spoon, until all the flour is incorporated and forms a dough.
- Now the dough might feel a little sticky, but don’t worry about it. Cover and let the dough rest for around 20 mins on the counter.
- In the meantime, spoon the beef bourguignon into a pie dish…sauce and all.
- Once the dough is rested, roll out the dough on a well floured surface, about an inch bigger than your pie dish.
- With the help of your rolling pin, placed the rolled out dough onto the pie dish.
- Then you can fold up the edges and do some fancy pie edge if you know how…or simple roll it up and pinch for one you can call rustic…like mine
- Then simply brush the top with an egg wash (beaten egg with a little water) and put some slits in the the crust for the steam to escape.
- Bake the Pot Pie in a 360F oven for 30-35 minutes till the crust turns golden brown.