Description
A savory Beef Bourguignon Pot Pie filled with tender beef, mushrooms, and vegetables, all encased in a flaky pie crust.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch pieces
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 8 ounces button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup robust red wine
- 2 cups beef stock
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, whisked (for egg wash)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces, seasoning with sea salt and black pepper, and sear until browned on all sides. Transfer the beef to a plate.
- In the same skillet, add the chopped onion, minced garlic, carrots, celery, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
- Mix in the tomato paste and cook for a minute before adding the red wine. Scrape up any bits stuck to the skillet and let it simmer for 3-4 minutes.
- Return the browned beef to the skillet and pour in the beef stock, dried thyme, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce to low heat and cover. Simmer for about an hour until the beef is fork-tender.
- If the sauce is too thin, stir in the cornstarch slurry and cook for an additional 2-3 minutes until thickened. Remove the bay leaves and fold in the frozen peas.
- Roll out one pie crust and place it in a 9-inch pie dish. Spoon the beef mixture into the crust. Cover with the second pie crust, sealing the edges and cutting slits on top for steam to escape. Brush with the whisked egg.
- Bake in a preheated oven at 400°F for 30-35 minutes until the crust is golden brown. Let it rest for 10 minutes before slicing and serving.
Notes
- For a deeper flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- Add a splash of balsamic vinegar for extra flavor or swap beef for chicken for a variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Beef Bourguignon Pot Pie, savory pie, beef recipe