Beef Bourguignon Pie With No Fail 2 Minute Flaky Pastry (2024)

FAQs

What is the best cut of meat to use for beef bourguignon? ›

Chuck Roast.

Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don't worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.

If you can't find pearl onions or another diminutive variety, small shallots are better than nothing. Carrots are also common; the baby variety favoured by Eastwood and Roux make the most pleasing garnish aesthetically, but ordinary sized ones, cut into large chunks, work just as well in the flavour department.

Set the oven dial too low, and the pastry is likely to fall flat. Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise. The higher temperature produces steam, which is the crucial component that makes the puff pastry, well, puff.

Julia suggests serving this stew with boiled potatoes and green peas. Our personal preference is to serve the stew over mashed potatoes with peas on the side. The red wine sauce / gravy is perfect with buttery mashed potatoes but we also love it served with egg noodles and plenty of crusty Artisan bread.

Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into.

Stews like boeuf bourguignon should ideally be thick and glossy enough that the liquid coats the back of a spoon, a process aided by collagen-rich cuts of meat and a long, slow simmer.

Pinot Noir is the traditional wine used in Beef Bourguignon. It's the red wine that the Burgundy region of France is most famous for, reflecting the origins of this dish which is also known as “Beef Burgundy”. There's no need to splurge on expensive wine here.

Unlike other stews, beef bourguignon uses wine

The drink's tannins meld with the stew's fat, creating a bold flavor greater than the sum of its parts. Plus, the alcohol aids in tenderizing the beef, with some chefs pre-marinating meat chunks for several hours.

There is a reason this French beef stew is a culinary cult classic, so it only makes sense to pair it with one of our iconic wines like our 2019 Napa Valley Cabernet Sauvignon. The plush texture and balanced structure of our Cabernet Sauvignon complement the rich and tender braised beef in this hearty dish.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

How do you stop puff pastry going soggy on the bottom of a pie? ›

Before blind-baking, brush the base with beaten egg or egg white. This causes proteins to form a water resistant layer.

It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family. 1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven.

As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish.

Set aside until ready to serve. Once the beef is ready, remove the herb bouquet. Assemble a plate or shallow bowl with the meat, carrots, and sautéed mushrooms and pearl onions.

If you use leaner meat (and usually more expensive), it ends up being tough and chewy. Skipping the Sear: Do not skip the step of searing the beef. It does take a little extra time, but it is so important in a recipe like this one. Be sure to sear it, not just brown it.

That's why we'll go for a chuck roast 100% of the time when braising beef on a budget. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.