Boeuf Bourguignon Pot Pie (Beef Burgundy Pot Pie)
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Boeuf Bourguignon Pot Pie (Beef Burgundy Pot Pie)
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These individual Beef Burgundy Pot Pies evoke all the slow-cooked flavor of a traditional French Boeuf Bourguignon in an individual serving size!Yield: 3 individual pies
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Ingredients
- 2 thick slices Bacon
- 1 ½ lb beef stew chunks, cut to 3/4 inch cubes
- 1 onion, diced
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced (drained if canned)
- 3 carrots, diced
- ¼ c unbleached all-purpose flour
- 1 ½ c beef broth (we prefer low sodium)
- ½ c Burgundy wine or Pinot Noir
- 1 bay leaf
- ½ tsp thyme
- ½ tsp salt
- 1/8 tsp ground black pepper
- 1 heet puff pastry, thawed
Instructions
- Preheat oven to 375F.
- In a large, non-stick skillet with high sides, saute the bacon over medium high heat until crisp. Remove the bacon from the pan, but leave the fat.
- Increase the heat to high and add the beef stew cubes to the bacon fat. Sear the beef on all sides and remove it from the pan.
- If necessary, melt a little extra butter in the pan. Add the onions and garlic to the pan. Saute 3-4 minutes over medium heat. Add the mushrooms and carrots, and saute for an additional 5 minutes.
- Add the flour to the pan and mix until combined.
- Add the beef and bacon back to the pan along with the broth, wine, bay and thyme. Bring the mixture to a simmer and simmer for 15 minutes, until the beef is tender and the mixture has thickened slightly.
- Taste the mixture and adjust the salt and pepper, if necessary.
- Remove the bay leaf and divide the mixture between three (3) greased ramekins or oven safe dishes*.
- Roll the puff pastry sheet out slightly and cut into shapes to fit over the stew in the dishes. Cut steam holes in the pastry and lightly place over the ramekins.
- Bake, uncovered, 20 minutes, until the filling is bubbly and the pastry is golden.
Notes
- *One large casserole dish can be used, if you prefer. Cooking time may take slightly longer for the whole dish to become bubbly.
- This recipe from 2014 was updated in January 2017. We changed the crust from a basic biscuit crust to a puff pastry crust that more adequately captures the French nature of this dish. Enjoy!
Nutrition Information
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Calories
605kcal
(30%)
Carbohydrates
42.5g
(14%)
Protein
58.5g
(117%)
Fat
18.7g
(29%)
Saturated Fat
8.2g
(41%)
Cholesterol
170mg
(57%)
Sodium
518mg
(22%)
Fiber
3.3g
(13%)
Sugar
6.8g
(14%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 42.5g | 14% |
| Protein | 58.5g | 117% |
| Fat | 18.7g | 29% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 170mg | 57% |
| Sodium | 518mg | 22% |
| Fiber | 3.3g | 13% |
| Sugar | 6.8g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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