Beef Bourguignon Pie

Beef Bourguignon Pie is a rich and savory dish that combines the classic flavors of the French beef stew, Beef Bourguignon, with the comforting warmth of a flaky pie crust. The tender chunks of beef are slow-cooked in a robust red wine sauce with mushrooms, carrots, onions, and herbs, creating a deeply flavorful filling. Encased in a golden, buttery pastry, this pie is perfect for cold evenings when you want a hearty, indulgent meal. Serve it with a fresh green salad or mashed potatoes for a satisfying dinner that feels both rustic and elegant.

Ingredients:

For the beef filling:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 6 oz bacon, diced
• 1 large onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 ½ cups red wine (Burgundy or another dry red wine)
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• 8 oz mushrooms, sliced
• Salt and pepper, to taste

For the pastry:

• 2 sheets puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the beef filling:
   In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside. In the same pot, sear the beef in batches, browning on all sides. Remove the beef and set aside with the bacon.
2. Cook the vegetables:
   Add the remaining tablespoon of olive oil to the pot. Sauté the onions and carrots for about 5 minutes until they start to soften. Add the garlic and cook for another minute.
3. Build the sauce:
   Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Stir in the red wine, beef stock, tomato paste, thyme, and bay leaves. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Simmer the beef:
   Return the beef and bacon to the pot, cover, and reduce the heat to low. Simmer gently for 1 ½ to 2 hours, or until the beef is tender. In the last 30 minutes, stir in the mushrooms. Season with salt and pepper to taste.
5. Preheat the oven:
   While the beef is cooking, preheat your oven to 400°F (200°C).
6. Assemble the pie:
   Once the beef filling is ready, remove it from the heat and let it cool slightly. Roll out one sheet of puff pastry and fit it into a pie dish. Fill with the beef bourguignon mixture. Roll out the second sheet of puff pastry and place it over the top, trimming any excess pastry. Press the edges to seal, and crimp decoratively if desired.
7. Bake the pie:
   Brush the top of the pie with beaten egg to give it a golden finish. Cut a few small slits in the top to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
8. Serve:
   Let the pie cool slightly before serving to allow the filling to set. Enjoy with a side of mashed potatoes or a crisp green salad.

This hearty Beef Bourguignon Pie is a delicious fusion of French stew and comfort food pie, perfect for a cozy night in!