Burgundy Beef Tips Pie

Allison Hazell

By
@ahazell

This is a great old fashioned meal that I had in a cozy Maine restaurant about 30 years ago which I have tried to replicate. It was an unusually cold and rainy week in June and this just hit the spot. I asked for the recipe and all they would tell me is use "dry burgundy,consomme and good beef." I scribbled down when I got home the ingredients I thought were in it. Lo and behold when I made it, it tasted pretty much the same.Great for a rainy night in the summer, playing cards with friends/family and enjoying a hearty and special meal!


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

3 lb
lean beef- i use tenderloin or ny strip steak cuts
3 Tbsp
flour
1/4 c
butter
1/4 c
olive oil
2
onions sliced or 1 cup of pearl onions
1 c
dry burgundy
1 can(s)
beef consomme (not broth)
1/2 lb
fresh mushrooms, chopped
5
stalks celery with leaves
1 tsp
dill weed
1 tsp
fresh parsley
1
bay leaf
1 Tbsp
worcestershire sauce
salt and pepper to taste

GOLDEN CRUST

1
prepared 9 inch pie crust- i use pillsbury refrigerated piecrust
butter
1
egg yolk, beaten

Directions Step-By-Step

1
Cut steak into 1 inch cubes. Sprinkle with flour.
2
Brown beef tips in butter and oil in a large deep skillet.
3
Add the rest of the ingredients of the "stew." Simmer for one hour covered.
4
Remove bay leaf and pour beef mixture into a 2 quart casserole dish.
5
Put prepared pie crust on top of mixture. Brush crust with a mixture of beaten egg yolk and butter. You can take the unused pie crust and place shapes on the crust. The yolk and butter will hold it nicely.
Bake at 350 for about 30 minutes. Crust will be a deep golden color.

Serve with a great salad of spring greens, grape tomatoes, dried cranberries, glazed pecans with a light balsamic vinagrette.

About this Recipe

Course/Dish: Beef, Savory Pies
Hashtags: #meat, #stew, #pies