Recipe Beef bourguignon pie : Hearty Dishes and Tasty

Recipe Beef bourguignon pie : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef bourguignon pie has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Capable cooks level.

Dine out at home with this reinvented French classic — the bourguignon pie.

Ingredients:

  • 2 tablespoons sunflower oil
  • 800g topside beef, trimmed, cut into 2-3cm pieces
  • 1 onion, finely chopped
  • 1 tablespoon chopped rosemary leaves
  • 4 slices flat pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 250g button mushrooms, sliced
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1 cup (250ml) red wine
  • 1 cup (250ml) beef consomme (see note)
  • 2 fresh bay leaves (see note)
  • 1kg desiree potatoes, chopped
  • 30g unsalted butter, melted
  • 1/2 cup (125ml) pure (thin) cream, heated
  • Finely chopped flat-leaf parsley, to garnish

Method

  • Step 1
    Preheat the oven to 180°C.
  • Step 2
    Heat 1 tablespoon oil in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
  • Step 3
    Add remaining 1 tablespoon oil to the pan, then add onion, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, consommé and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1.5L (6 cup) baking dish and cool.
  • Step 4
    Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 12-15 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
  • Step 5
    Preheat the grill to medium-high.
  • Step 6
    Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.

Beef bourguignon pie

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