Beef Bourguignon Pie

Ingredients

• 3 tablespoons olive oil

• 1/2 Cup AP Flour

• Sea Salt and Fresh Ground Pepper

• Chuck Roast or Tri-Tip Roast cut into 1" Pieces

• 3-4 Slices Thick Cut Bacon, 1/4" strips

• 1 Sweet Onion, chopped

• 2 shallots, chopped

• 1 Leek, chopped

• 3-4 garlic cloves, chopped

• ½ cup finely chopped fresh parsley

• 2 tablespoons brandy

• 3 sprigs thyme and rosemary

• 2 bay leaf

• 1 star anise pod

• 1 cup each beef and chicken broth

• 1 cup red wine

• Unsalted Butter

• 10 oz fresh shitaake mushrooms

• 1 package of pearl onions

• 1 Tbs fresh lemon juice

• 2 sheets frozen puff pastry

• 1 large egg, beaten to blend

Directions

Coat beef in flour, salt and pepper and brown in enameled dutch oven in olive oil (small batches at a time). Remove. Cook bacon in same pot until crisp. Remove and drain some of the fat. Deglaze with a little chicken stock or dry sherry. Add chopped onions, shallots, leek and saute until browned. Add garlic, parsely and cook until fragrant. Add beef and bacon back in and add brandy and let it cook for a couple minutes. Add broth, wine, bay leaves and aromatics and bring to a simmer. Mix about a Tbs of melted butter and flour until smooth and add to stew. Place in 400 degree oven for 1.5 hours. Saute sliced mushrooms and pearl onions in butter until soft, add lemon juice. Add to stew and continue cooking for 30 more minutes until meat is very tender and liquid has partially reduced. Let cool and refrigerate overnight.

Roll out puff pastry and line tins. Put a layer of parchment and layer of foil and pie weights over bottom and par bake for 25 minutes at 400. Add re-heated filling and cover with another layer of pastry, brush with egg and vent. Bake at 400 for 30-35 minutes.

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Made this last night. Here's one of the pies.

bon appetit