Description
This Beef Bourguignon Pot Pie combines the rich, hearty flavors of classic beef bourguignon with the comforting, flaky crust of a pot pie. Tender beef stew meat is simmered slowly with carrots, potatoes, onions, garlic, and aromatic herbs in a savory red wine and beef broth sauce, then baked under a golden pie crust for a satisfying meal perfect for cozy evenings.
Ingredients
Scale
Beef Stew
- 2 pounds beef stew meat
- 4 cups beef broth
- 1 cup red wine
- 4 large carrots, chopped
- 3 large potatoes, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Pie Crust
- 1 package refrigerated pie crusts
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Brown Beef: In a large skillet over medium-high heat, heat olive oil. Add the beef stew meat and brown it on all sides to develop flavor.
- Sauté Aromatics: Add the diced onions and minced garlic to the skillet and cook until they become soft and fragrant.
- Add Seasonings and Thickener: Stir in the all-purpose flour, tomato paste, thyme, rosemary, salt, and black pepper to coat the beef and aromatics evenly, which will help thicken the stew.
- Simmer with Liquids: Pour in the red wine and beef broth, then bring the mixture to a simmer to meld the flavors together.
- Add Vegetables and Cook: Add the chopped carrots and diced potatoes. Allow the stew to cook for about 1 hour, or until the beef is tender and the vegetables are cooked through.
- Prepare Pie Dish: Transfer the beef and vegetable mixture into a suitable pie dish, spreading it evenly.
- Cover with Pie Crust: Place the refrigerated pie crust over the filling, sealing the edges securely. Cut slits in the crust to allow steam to escape during baking.
- Bake: Bake the assembled pot pie in the preheated oven for 30-35 minutes, until the crust turns golden brown and crisp.
- Cool and Serve: Let the pot pie cool for a few minutes before slicing and serving for best texture and flavor.
Notes
- Use a good quality red wine such as Pinot Noir or Burgundy for a richer flavor.
- If refrigerated pie crusts are unavailable, homemade pie crust can be used as a substitute.
- Ensure the slits on top of the crust are large enough to allow steam to escape and prevent sogginess.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven for best texture.
- For a thicker filling, cook the stew uncovered for a bit longer before adding it to the pie dish to reduce excess liquid.
