beef bourguignon "pie"

Name: Beef Bourguignon "Pie"
Prep time: 30 min
Cook time: 1 h 40 min
Yield: 4
Cuisine: French
Ingredients: 2 tablespoon(s) olive oil; 2 pound(s) beef stew meat, cubed; 1 cup(s) pearl onions; 3 ounce(s) pancetta, finely chopped; 2 clove(s) garlic, minced; 1/2 pound(s) button mushrooms, halved; 2 tablespoon(s) all purpose flour; 2 tablespoon(s) tomato paste; 1 cup(s) burgundy wine; 1 cup(s) beef consomme; 2 - bay leaves; 2 pound(s) russet potatoes, peeled and cut inot 2-inch pieces; 2 tablespoon(s) unsalted butter, melted; 1/2 cup(s) half and half, warmed; - salt and pepper, to taste; - chopped parsley, for garnish

13 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on May 26, 2016

English shepard pie meets the old French classic dish. You can sub bacon for the pancetta. Be careful with adding salt, as pancetta can be pretty salty. Good served with buttered carrots and a loaf of crusty French bread. Be sure to use beef consomme, not broth, as it is richer in flavor and really adds to the dish. I buy frozen pearl onions so I don't have to peel them.

Rate

prep time 30 Min

cook time 1 Hr 40 Min

method Bake

yield 4-6 serving(s)

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cubed
1 cup pearl onions
3 ounces pancetta, finely chopped
2 cloves garlic, minced
1/2 pound button mushrooms, halved
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup burgundy wine
1 cup beef consomme
2 - bay leaves
2 pounds russet potatoes, peeled and cut inot 2-inch pieces
2 tablespoons unsalted butter, melted
1/2 cup half and half, warmed
- salt and pepper, to taste
- chopped parsley, for garnish

How To Make beef bourguignon "pie"

Step 1

Preheat oven to 350F.

Step 2

Heat 1 tablespoon oil in a dutch oven over medium-high heat. Cook beef (in batches) for 3-4 minutes, turning until browned. Remove to a plate and set aside.
Step 3

Add remaining oil to the pan and add onions, rosemary, pancetta and garlic and cook, stirring, until onions have softened. Add mushrooms and cook for 3 minutes.
Step 4

Stir in flour and cook another minute. Add tomato paste and cook another minute. Return to beef to pan and add wine, consomme and bay leaves. Season with salt and pepper, if desired (see description for note on salt) and bring to a boil, then remove from heat.
Step 5

Cover pan and cook in oven for 1 hour or until meat is tender.
Step 6

Remove lid and continue cooking in oven for 20 minutes.
Step 7

Transfer mixture to a warmed 6 cup baking dish or casserole.
Step 8

Meanwhile, place potatoes in a pan of cold salted water and bring to a low boil over medium-high. Cook for 12-15 minutes until tender. Drain and mash until smooth. Stir in butter and half and half and season.
Step 9

Preheat the oven broiler. Place rack in middle position.
Step 10

Spread the mashed potatoes over the meat mixture and use a fork to make light lines on surface. Broil for 5 minutes, or until golden. Garnish with parsley and serve.
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