Sometimes, in life, one must give credit where credit is due. And this, my friends, is that time. Right here, right now.
Can I be honest with you? …..like I would lie.… Seriously, I totally nailed this pot pie. I mean, it was perfect. Like I impressed myself “perfect”. And as we all know, we do tend to be our own worst critic. But not the other night, and not with this. Lest you think that I might break my arm patting myself on the back, the other three members of the house wholeheartedly agreed with me on this one.
It was “absolutely delicious, honey”, “really good, Mom, and “wow, Mom, your pie-crust making skills have really improved”.
An A+ dinner, and one for the record books.
Beef Bourguignonne Pot Pie – adapted from Bon Appetit
The only major change I made to the recipe was to use my new favorite pie crust, instead of the puff pastry originally called for. Oh, and I used wine instead of broth. Because I think it tastes better :)
- 3 tablespoons olive oil
- ½ cup plus 1 tbs. all-purpose flour
- Freshly ground black pepper
- 1½ pounds boneless beef chuck, cut into 2″ pieces
- 2 slices bacon cut into ¼” pieces
- 1 medium onion, finely chopped
- 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
- 1 medium carrot, peeled, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup finely chopped fresh parsley
- 2 tbs. brandy
- 4 sprigs thyme, leaves stripped
- 1 bay leaf
- 3 cups red wine
- 5 tbs. unsalted butter, room temperature, divided
- 8 ounces mushrooms, stems removed and sliced
- 8 ounces pearl onions, peeled (I used frozen)
- 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
- 1 large egg, beaten to blend
Position 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 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 wine 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, and wine and season with pepper; bring to a simmer. Mix 1 tbs. flour and 1 tbs. 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 tbs. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Season with 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.