Beef Family friendly Main French

Beef bourguignon pie

Name: Beef bourguignon pie
Prep time: 30 min
Cook time: 106 min
Total time: 136 min
Yield: 4
Cuisine: /french
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 (see note); 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

1 rating

30m

1h 46m

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

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 (see note)
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

1.

Preheat the oven to 180°C.
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.
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.
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.
5.

Preheat the grill to medium-high.
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.