Try your hand at this classic French dish for an international dining experience in your own kitchen. Roast beef, bacon, and carrots get just the right blend of flavors from fresh herbs such as parsley and thyme. This dish comes together easily for a gourmet meal without all the effort. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Beef Bourgignon Pot Pie Beef Bourgignon Pot Pie Recipe | PT4H50M Serves 6 Ingredients: 4 Pounds Chuck Roast Beef 0.25 Pound Thick Cut Bacon 1 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 1 Tablespoon Olive Oil 2 Large Carrots 2 Medium Onions 2 Cups Water 5 Tablespoons Flour 4 Tablespoons Unsalted Butter 1.5 Teaspoons Tomato Paste 4 Cups Red Wine 2 Cups Beef Stock 0.25 Pound Pearl Onions 0.5 Teaspoon Whole Black Peppercorns 2 Teaspoons Sugar 0.25 Pound Baby Carrots 0.5 Pound White Button Mushrooms 0.25 Cup Parsley Leaves 3 Tablespoons Cognac 1 Medium Egg 0.25 Pound Baby Turnips In a dutch oven, crisp bacon in olive oil until browned over medium heat. Set aside in a large bowl. Reserve bacon fats to cook beef. Season beef with salt and pepper and cook in same dutch oven along with the bacon fats. Cook until beef is browned from all sides, stirring constantly. Transfer cooked beef to the bowl with bacon. Sauté carrots and onion in dutch oven until lightly browned from edges, 8 to 10 minutes. Transfer sautéed onion and carrots to another bowl and set aside. Pour 1 cup of water into the dutch oven, scratch bits of beef or vegetables with spatula and then pour this water into the beef bowl. Heat 3 tablespoons of butter in same dutch oven and add in flour. Cook for 6 to 8 minutes or until flour is lightly browned. Add 3 cups of wine and 3 cups of broth along with tomato paste. Simmer for about 5 minutes or until thickened. Take a piece of muslin cloth or cheesecloth and make a bundle with sautéed vegetables, thyme, parsley, garlic, bay leaves and peppercorn. Tie with a kitchen twine. Add bundle to the dutch oven along with browned meat and bacon. Cover and let cook on low for 2½ to 3 hours or until beef is tender. Take out the bundle, squeeze juices in the dutch oven and discard the bundle. Take beef out into a bowl using a slotted spoon. Using the same spoon skim extra fats from the surface. Then cook on high until it turns into heavy cream consistency, for about 20 minutes, stirring occasionally. Combine remaining butter, pearl onions, 1 cup water and sugar in a pan and bring to a boil. Reduce heat, cover and simmer for 3 minutes. Add mushrooms and cook for a couple more minutes. Add turnips and carrots and cook covered for about 8 to 10 minutes. Now add these cooked vegetables to the dutch oven. Add cognac and 1 cup of wine to the dutch oven and continue cooking until sauce is well-thickened and sticks to the back of a spoon. Add reserved beef and parsley. Stir to combine and then set aside. Once sauce is cooled completely pour into 6 ramekins (2-cup size). Preheat the oven to 400 degrees F. Lightly flour your work surface and roll a puff pastry sheet until it measures 12x12 inches. Take a saucer or a small plate, a little wider than ramekin rims, place on rolled pastry, mark 4 cut outs using a sharp knife and take out the circles. Repeat with the other puff pastry sheet and take out 2 cut outs only from this one. Brush pastry with the whisked egg to coat the edges of the puff pastry circles. Place each pastry circle on top of each ramekin, keeping egg side down and press the edges a little to seal the ramekins. Prick pastry with sharp knife or fork. Brush top of ramekins with remaining egg. Place ramekins in the oven and bake for 20 to 25 minutes until pastry is golden and puffed.

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