Beef Bourguignon Pie

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
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.
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Ingredients
  1. 800g diced topside beef or chuck
  2. 1 onion
  3. 1Tbs rosemary
  4. 4 strips bacon or pancetta
  5. 2 cloves garlic
  6. 250g button mushrooms
  7. 2Tbs arrowroot flour
  8. 2Tbs tomato paste
  9. 1 cup red wine
  10. 1 cup beef stock
  11. 2 bay leaves
Instructions
  1. Stew the beef in it’s own juices for 1-2 hours
  2. Set aside
  3. Fry onion, garlic, bacon and rosemary and cook until onion is
  4. soft
  5. Add mushrooms and cook for another 2-3 minutes
  6. Add arrowroot and tomato paste and stir through
  7. Return beef, stock, wine and bay leaves to pan and bring to boil
  8. Cover and cook in 180C degree oven for 1 hour
  9. Remove lid and continue to cook for 20 minutes until sauce thickens
  10. Meanwhile, make potato/sweet potato mash
  11. Remove beef and spread mash on top
  12. Grill until golden.
  13. Serve with steamed greens and a dollop of butter
Pinkfarm https://www.pinkfarm.com.au/