Beef Bourguignon Pie
Delicious in the winter months this is a hearty and delicious beef pie. It uses topside or chuck, a more economical cut of meat and when stewed beforehand makes a mouth watering tender pie.
Beef Bourguignon Pie
2014-11-17 14:03:10
Delicious in the winter months this is a hearty and delicious beef pie. It uses topside or chuck, a more economical cut of meat and when stewed beforehand makes a mouth watering tender pie.
Ingredients
- 800g diced topside beef or chuck
- 1 onion
- 1Tbs rosemary
- 4 strips bacon or pancetta
- 2 cloves garlic
- 250g button mushrooms
- 2Tbs arrowroot flour
- 2Tbs tomato paste
- 1 cup red wine
- 1 cup beef stock
- 2 bay leaves
Instructions
- Stew the beef in it’s own juices for 1-2 hours
- Set aside
- Fry onion, garlic, bacon and rosemary and cook until onion is
- soft
- Add mushrooms and cook for another 2-3 minutes
- Add arrowroot and tomato paste and stir through
- Return beef, stock, wine and bay leaves to pan and bring to boil
- Cover and cook in 180C degree oven for 1 hour
- Remove lid and continue to cook for 20 minutes until sauce thickens
- Meanwhile, make potato/sweet potato mash
- Remove beef and spread mash on top
- Grill until golden.
- Serve with steamed greens and a dollop of butter
Pinkfarm http://www.pinkfarm.com.au/
"Pinkfarm” has been created by 2 friends on a real food journey; learning, sharing, creating, inspiring and challenging politically correct nutrition. A country girl living on a farm on the beautiful Atherton Tablelands with a bustling house of 5 children and a city girl living in a metro Sydney townhouse with 1 beautiful son.
