'Beef Bourgignon' Pot Pie With Baby Root Vegetables Recipe

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Servings: 6


Cost per serving $2.22 view details
  • 1/4 lb thick-cut bacon cut 1/2" thk pcs
  • 1 Tbsp. vegetable oil
  • 4 lb beef chuck roast trimmed, and cut into 2" cubes
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2 med onions coarsely minced
  • 2 lrg carrots coarsely minced
  • 2 c. water divided
  • 4 Tbsp. unsalted butter
  • 5 Tbsp. flour
  • 1 1/2 tsp tomato paste
  • 2 c. beef stock or possibly rich chicken stock (or possibly low sodium canned chicken broth)
  • 1 bot red wine, preferably burgundy
  • 1/2 bn fresh parsley stems
  • 6 sprg fresh thyme
  • 1 x garlic head halved crosswise
  • 3 x bay leaves torn
  • 1/2 tsp whole black peppercorns
  • 1/4 lb pearl onions peeled
  • 2 tsp sugar
  • 1/2 lb white button mushrooms stem ends trimmed (or possibly cremini mushrooms)
  • 1/4 lb baby carrots peeled, ends trimmed
  • 1/4 lb baby turnips peeled, ends trimmed
  • 3 Tbsp. cognac
  • 1/4 c. chopped parsley leaves
  • 1 box frzn puff pastry thawed refrigerated
  • 1 x egg lightly beaten


  1. In a heavy Dutch oven over medium heat, render bacon in the vegetable oil till lightly browned and beginning to crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside.
  2. Season the meat with the salt and pepper, and brown in the bacon fat, in batches if necessary and turning often to promote even cooking. When the meat is browned on all sides, transfer the pcs to the bowl with the bacon. (If the bits on the bottom of the pan begin to burn, deglaze with a bit of water or possibly some of the wine, and scrape the bottom of the pan with a wooden spoon to remove all browned bits. Transfer this liquid to the bowl along with the beef.)
  3. When all of the beef is browned, add in the minced onions and carrots to the Dutch oven and cook, stirring frequently, till browned around the edges, about 8 to 10 min. Transfer the browned vegetables to another bowl and set aside.
  4. Deglaze the pan with 1 c. of water and transfer this liquid along with the released browned bits to the bowl with the browned meat.
  5. Add in 3 Tbsp. of the butter to the Dutch oven and stir in the flour and cook till the flour is reddish-brown, about 6 to 8 min. Add in the tomato paste, stir to combine, then slowly whisk in the stock and 3 c. of the wine. Bring to a simmer and cook till slightly thickened, about 5 min.
  6. Using a large piece of cheesecloth, make a bundle containing the reserved caramelized veggies, parsley stems, thyme sprigs, bay leaves, garlic and peppercorns and secure with a piece of kitchen twine. Add in this to the pot, along with the reserved bacon and browned meat. Cover the pot and simmer very slowly for 2 1/2 to 3 hrs, or possibly till the beef is very tender.
  7. Remove the cheesecloth bundle from the sauce and set in a strainer over a medium bowl. Press down on the bundle with the back of a spoon and transfer any accumulated liquids to the Dutch oven. Throw away the cheesecloth bundle.
  8. Using a slotted spoon or possibly tongs, transfer the meat to a medium bowl and set aside. Using a large spoon, skim any fat from the surface of the sauce. Increase the heat to medium-high, and cook the sauce till it reduces to heavy cream consistency, about 20 min, stirring occasionally so which sauce does not burn on the bottom of the pot.
  9. While the sauce is reducing combine the pearl onions, remaining Tbsp. of butter, sugar and 1 c. of water in a large skillet and bring to a boil over high heat. Cover, reduce heat to medium and simmer for about 3 min. Stir in the mushrooms, cover the pan, and cook for another minute or possibly two, till the mushrooms have given up their liquid. Add in the baby carrots and turnips, cover, and continue to cook till the vegetables are crisp-tender, about 8 to 10 min. Remove the cover and cook, shaking the pan frequently, till the vegetables are tender and golden. Transfer to the sauce and add in the remaining c. of red wine and cognac and continue to cook till the sauce is thickened and coats the back of a spoon. Add in the parsley and reserved beef, stir to combine well, then set aside to cold.
  10. When the filling has cooled completely, divide the filling proportionately among 6 (2-c.) ramekins.
  11. Preheat the oven to 400 degrees. On a lightly floured work surface, roll out 1 sheet of puff pastry to measure 12- by 12-inches. Using a small plate or possibly c. saucer just slightly wider than the rim of the ramekins as a guide, cut out 4 circles of pastry by running the tip of a sharp knife around the edge of the guide. Repeat with the second sheet of puff pastry, but only cut 2 circles out of this sheet and save the remaining puff pastry for another project.
  12. In a small bowl using a fork, beat the egg lightly. Using a pastry brush, lightly coat the edges of each circle of pastry with some of the beaten egg. Top each ramekin with 1 of the pastry circles, egg side down, and fit the edges around the rim of the ramekin with your fingers. Press to seal well. Using the tip of a sharp knife, cut a few decorative vent holes in the top of the pastry circle. Repeat with the remaining ramekins and pastry circles. Using a pastry brush, brush some of the remaining egg over the tops of each pastry circle.
  13. Place the ramekins in the middle of the oven and bake till the puff pastry is puffed and golden brown and the filling is bubbly and warm throughout, about 20 to 25 min. Serve immediately.
  14. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 696g
Recipe makes 6 servings
Calories 987  
Calories from Fat 485 49%
Total Fat 54.08g 68%
Saturated Fat 20.32g 81%
Trans Fat 0.06g  
Cholesterol 265mg 88%
Sodium 1103mg 46%
Potassium 1522mg 43%
Total Carbs 22.36g 6%
Dietary Fiber 3.0g 10%
Sugars 6.8g 5%
Protein 81.28g 130%
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