Beef Bourguignonne Pot Pie
Ingredients
2 tablespoons olive oil
¼ cup plus ½ tablespoon all-purpose flour, plus
more
Kosher salt and freshly ground black pepper
700 g boneless beef chuck, cut into 5cm pieces
1 bacon strip cut into cm pieces
1 small onion, finely chopped
1 small leek, white and pale-green parts only,
halved lengthwise, thinly sliced
1 small carrot, peeled, finely chopped
1 garlic clove, finely chopped
¼ cup finely chopped fresh parsley
1 tablespoon brandy or bourbon
2 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
1 cup low-sodium chicken broth
½ cup red wine
2 tablespoons unsalted butter, room temperature,
divided
115 g crimini mushrooms, stems removed
115 g pearl onions, peeled
1 sheet frozen puff pastry, thawed
1 large egg, beaten to blend
Method
1. 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.
2. 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.
3. 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.
4. 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. Add mushrooms and onions to stew,
cover pot, and return to oven. Cook until onions
are very tender, 25–30 minutes. Let stew cool.
5. Transfer pie filling mixture into a baking dish
and cover with sheet of puff pastry. Cut a hole at
the top, then trim excess to leave about an inch to
overhang the sides. Brush edge of pastry with egg.
6. Bake until crust is deep golden brown, 30–35
minutes. Let pie cool slightly.