Description
A rich and hearty Beef Bourguignon Pot Pie filled with tender beef, vegetables, and a flaky crust.
Ingredients
Scale
- 2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 pound mushrooms, sliced
- 1 cup frozen peas
- 1 package puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, heat olive oil and brown the beef stew meat.
- Add onions, carrots, and celery, sauté until softened.
- Mix in garlic and cook for another minute.
- Stir in red wine, beef broth, tomato paste, thyme, and bay leaves.
- Simmer for about 1.5 hours until meat is tender.
- Add mushrooms and peas, cook for 10 more minutes.
- Transfer filling to a baking dish and cover with puff pastry.
- Brush the pastry with beaten egg.
- Bake for 30 minutes or until golden brown.
Notes
- Let the pot pie cool for a few minutes before serving.
- Pair with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg