Description
A hearty and comforting Beef Bourguignon Pot Pie that brings together tender beef, rich red wine, and a flaky crust.
Ingredients
Scale
- 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
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add beef and brown on all sides.
- Add onions and garlic, cooking until softened.
- Stir in flour, tomato paste, thyme, rosemary, salt, and pepper.
- Pour in the red wine and beef broth, bringing to a simmer.
- Add carrots and potatoes; cook for about 1 hour or until beef is tender.
- Transfer the mixture to a pie dish.
- Cover with pie crust, sealing edges and cutting slits for steam.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- For a richer flavor, let the beef mixture cool and refrigerate overnight before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg