BEEF BOURGUIGNON POTPIE
Instead of pastry, this rich beef pot pie recipe is topped with flaky croissant pieces. To cut down on prep time for this wine-infused beef pot pie, we recommend starting with refrigerated cooked beef tips.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
- In a large skillet heat 3 tablespoons of the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beef with gravy and broth; heat through. Cover and keep warm.
- In a small microwave-safe bowl microwave the remaining 1 tablespoon butter on 70 percent power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter; cube croissants. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, for 20 to 25 minutes or until filling is bubbly and croissants are golden.
Nutrition Facts : Calories 330 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 21 g, SaturatedFat 8 g, Sodium 885 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 4 g
BEEF BOURGUIGNON
Provided by Katie Lee Biegel
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
- Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
- Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.
- Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
- Ladle into individual bowls over mashed potatoes and serve.
BEEF BOURGUIGNONNE POT PIE
Provided by Inez Valk-Kempthorne
Categories Vegetable Bake Kid-Friendly Dinner Steak Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
- Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
- Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
- Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
- Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
- Do ahead: Stew can be made 2 days ahead. Cover and chill.
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
BEEF BOURGUIGNONNE POTPIE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
- Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute.
- Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
- Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
- Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
- On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent.
- Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving.
More about "beef bourguignonne pot pie food"
BEEF BOURGUIGNONNE POT PIE RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (136)Estimated Reading Time 4 minsServings 6
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.
- Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.
BEEF BOURGUIGNON POT PIE RECIPE - HOME CHEF
From homechef.com
Total Time 50 minsCalories 810 per serving
BEEF BOURGUIGNON POT PIE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
BEEF BOURGUIGNON POT PIES - YES TO YOLKS – A FOOD JOURNAL
From yestoyolks.com
BOEUF BOURGUIGNON POT PIE (BEEF BURGUNDY POT PIE)
From curiouscuisiniere.com
BEEF BOURGUIGNON | RICARDO
From ricardocuisine.com
EASY BEEF POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
BEEF BOURGUIGNONNE POT PIE IS A TASTY TAKE ON A …
From recipestation.com
BEEF BOURGUIGNONNE POTPIE | RECIPE | BEEF BOURGUIGNONNE, FOOD …
From pinterest.com
BEEF BOURGUIGNON POT PIE - SERVES 6 - FOODIE CITY NETWORK
From foodiecitynetwork.com
BEEF BOURGUIGNON POT PIES WITH CELERIAC MASH | ALLRECIPES.COOKING
From allrecipes.cooking
BEEF BOURGUIGNON PIE | THE PIE HOLE
From thepiehole.com
CHEAP CUTS OF BEEF FOR SLOW COOKER - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
TASTY RECIPES
From tasttyrecipes.com
BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, POT …
From pinterest.com
13 BEST BEEF BOURGUIGNONNE POT PIE IDEAS IN 2022 - PINTEREST
From pinterest.ca
BEEF BOURGUIGNONNE POTPIE – RECIPES NETWORK
From recipenet.org
BEEF BOURGUIGNONNE POT PIE | RECIPE | POT PIES RECIPES, BEEF ...
From pinterest.ca
BEEF BOURGUIGNONNE POT PIE | RECIPE | BEEF BOURGUIGNONNE, …
From pinterest.fr
R/FOOD - [HOMEMADE] BEEF BOURGUIGNON - REDDIT.COM
From reddit.com
HOME CHEF - BEEF BOURGUIGNON POT PIE CALORIES, CARBS & NUTRITION …
From frontend.myfitnesspal.com
BEEF BOURGUIGNONNE RECIPE | BON APPéTIT
From bonappetit.com
BEEF BOURGUIGNON SKILLET PIE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BEEF BOURGUIGNONNE POT PIE - MEALPLANNERPRO.COM
From mealplannerpro.com
BOEUF BOURGUIGNON POT PIE — GLAMOROUS GOURMET
From theglamorousgourmet.com
BEEF BOURGUIGNON PIE | RECIPES BY WOMEN'S BEST
From recipes.womensbest.com
MUSHROOM BOURGUIGNONNE POT PIE BY OHMYVEGGIES.COM
From ohmyveggies.com
BEEF BOURGUIGNONNE POT PIE | RECIPE | POT PIES RECIPES, BEEF ...
From pinterest.co.uk
BEEF BOURGUIGNON SHEPHERD'S PIE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BEEF BOURGUIGNON POT PIE - PINEAPPLE HOUSE RULES
From pineapplehouserules.com
BOURGUIGNON STYLE POT ROAST - TASTETORONTO
From tastetoronto.com
BEEF AND BURGUNDY PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF BOURGUIGNON PIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEEF BOURGUIGNON PIE WITH NO FAIL 2 MINUTE FLAKY PASTRY
From recipewinners.com
BEEF BOURGUIGNON POT PIE | PUNCHFORK
From punchfork.com
9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
From allrecipes.com
BEEF BOURGUIGNON POT PIE - MARNIECOOKS.COM
From marniecooks.com
BEEF BOURGUIGNONNE POT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF BOURGUIGNONNE POTPIE - BLYTHESBLOG.COM
From blythesblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love