Beef Bourguignon "Pie"

30m
Prep Time

100m
Cook Time

2h 10m
Ready In

Recipe: #12006

February 01, 2014

Categories: Casseroles, Stewing Beef, Mushrooms, Potatoes, French, Sunday Dinner, Oven Bake, No Eggs, Wine, Beef Dinner, more

recipe by:
Mikekey

"You can sub bacon for the pancetta. Be careful with adding salt, as pancetta can be pretty salty. Good served with buttered carrots and a loaf of crusty French bread. Be sure to use beef consomme, not broth, as it is richer in flavor and really adds to the dish. I buy frozen pearl onions so I don't have to peel them."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (686.9 g)
Calories 1072
Total Fat - 65.1 g
Saturated Fat - 30.8 g
Cholesterol - 452.5 mg
Sodium - 647.9 mg
Total Carbohydrate - 77.8 g
Dietary Fiber - 7.2 g
Sugars - 5.8 g
Protein - 41.4 g
Calcium - 1042.8 mg
Iron - 14.3 mg
Vitamin C - 22.7 mg
Thiamin - 0.6 mg

Step 1

Preheat oven to 350F.

Step 2

Heat 1 tablespoon oil in a dutch oven over medium-high heat. Cook beef (in batches) for 3-4 minutes, turning until browned. Remove to a plate and set aside.

Step 3

Add remaining oil to the pan and add onions, rosemary, pancetta and garlic and cook, stirring, until onions have softened. Add mushrooms and cook for 3 minutes.

Step 4

Stir in flour and cook another minute. Add tomato paste and cook another minute. Return to beef to pan and add wine, consomme and bay leaves. Season with salt and pepper, if desired (see description for note on salt)and bring to a boil, then remove from heat.

Step 5

Cover pan and cook in oven for 1 hour or until meat is tender.

Step 6

Remove lid and continue cooking in oven for 20 minutes.

Step 7

Transfer mixture to a warmed 6 cup baking dish or casserole.

Step 8

Meanwhile, place potatoes in a pan of cold salted water and bring to a low boil over medium-high. Cook for 12-15 minutes until tender. Drain and mash until smooth.