Beef Bourguignon Pie Recipe

Beef Bourguignon Pie Recipe

Published on June 17, 2016 by Anthony Sullivan

Inspiration for your weekend cooking, nothing says winter like a golden crusted homemade pie. Anthony has reinvented a French classic with a twist

Ingredients

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  • 1kg topside beef cubed 2-3cm
  • 250ml red wine
  • 4 sprigs thyme (whole)
  • 2 onions, chopped finely
  • 4 cloves garlic, chopped
  • 60ml Olive oil
  • 100g butter
  • 120g bacon
  • 2 sprigs thyme (chopped)
  • 1/4 cup flour
  • 100ml port
  • 500ml beef stock
  • 1 bay leaf
  • 200g speck (double smoked bacon)
  • 2 cup button mushrooms
  • Salt & pepper to taste

Accompaniments

  • 2 sheets puff pastry
  • 2 bunch heirloom dutch carrots (stalks removed & washed well, no need to peel)
  • 200gm baby French beans (tails removed)
  • Grain mustard

Glaze

  • 1 egg yolk
  • 30 ml cream or milk

(Whisk both together)

Method

  • Preheat oven to 160°
  • Pour half the wine over the beef, 4 sprigs thyme & 1 onion – cover, refrigerate & marinate overnight
  • Remove beef from marinade & pat dry with paper towel
  • Strain wine marinade through fine strainer & set aside, discard vegetables from marinade
  • Bring wine marinade to the boil then strain again & set aside
  • In separate pan with oil & butter, lightly sauté chopped bacon & remaining onion, then add garlic & chopped thyme
  • Lightly dust beef in flour & add to pan, cook till golden
  • Add port, reduce by half, then add the remaining red wine & reduce again by half
  • Now add beef stock, bay leaf & wine marinade to cover meat & then braise with lid on for 1½ to 2 hours at 160°

 

  • In another pan sauté speck, then add mushrooms & set aside
  • When beef is tender, remove from oven, folding in the mushrooms & speck. (Also remove bay leaf at this stage)
  • Check seasoning & consistency of mixture, thicken slightly if needed with some flour & butter (mix into paste, equal quantities of flour & butter, then whisk into mixture)
  • Increase the oven temperature to 180°
  • Place finished mixture into your baking dish & cover with puff pastry

 

  • Brush egg glaze over pastry with pastry brush
  • Drizzle some olive oil over carrots on oven tray, season well
  • Place pie & carrots into pre heated oven
  • Bake for approx 15 – 20 minutes @ 180° or until pastry is golden & has risen
  • With 5 minutes to go, blanch beans in boiling salted water, remove, season & coat in melted butter

Serves 4

Happy Cooking

Anthony Sullivan
Executive Chef
Forte Catering & Events

Written by Anthony Sullivan

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