Beef Bourguignonne Potpie
November 11, 2014
Try this Beef Bourguignonne Potpie, comfort food at it's best. It's a well-known, traditional French recipe. The dish originates from the Burgundy region of France. It is a stew prepared with beef braised in red Burgundy, and beef broth, generally flavored with garlic, pearl onions and mushrooms.
- Prep: 15 mins
- Cook: 3 hrs 15 mins
- Yields: 6 - 8 Servings
Ingredients
Stew
3 lbs cubed beef chuck stew meat
Kosher salt and freshly ground pepper
4 slices thick-cut bacon (about 5 oz), chopped
1 lb carrots, halved lengthwise and cut into 1-inch pieces
4 cloves garlic, finely chopped
2 cups low-sodium chicken broth
1 lb white button mushrooms, halved
1 lb bag frozen pearl onions, thawed
Crust
3 cups flour, plus more for dusting
Directions
Crust
1Combine 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.
2Preheat the oven to 400 degrees F.
Stew
1Heat the 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.
2On 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.
3Brush 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.
--Freeze it!
Make the potpie until the end of the step for cutting the slits on top to vent. Tightly wrap in foil and freeze up to 3 weeks. Brush the dough with an egg wash (1 egg beaten with 1 tablespoon water) and bake at 375 degrees F from frozen, about 1 1/2 hours.
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