Ingredients
trimmed, cut into 2-3cm pieces
finely chopped
finely chopped
crushed
sliced
chopped
melted
finely chopped, to garnish
Beef bourguignon pie
www.taste.com.au (Valli Little)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 30 min | 106 min | 136 min | 1 |
Dine out at home with this reinvented French classic -- the bourguignon pie.
lunchmain
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Oven
Saucepan
Grill
Flameproof Casserole
Fork
Ricer or Masher
1.5L (6 cup) Baking Dish
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Heat 1 tablespoon oil in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
36.8 gm Sunflower Oil 800 g Topside Beef trimmed, cut into 2-3cm pieces
Step 3
Add remaining 1 tablespoon oil to the pan, then add onion, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, consommé and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1.5L (6 cup) baking dish and cool.
36.8 gm Sunflower Oil 1 Onion finely chopped20 ml Chopped Rosemary Leaves 4 slices Flat Pancetta finely chopped2 cloves Garlic crushed250 g Button Mushrooms sliced40 ml Plain Flour 44.4 gm Tomato Paste 250 ml Red Wine 250 ml Beef Consomme 2 Fresh Bay Leaves
Step 4
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 12-15 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
1 kg Desiree Potatoes chopped30 g Unsalted Butter melted125 ml Cream
Step 5
Preheat the grill to medium-high.
Step 6
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.
Flat-leaf Parsley finely chopped, to garnish
Beef bourguignon pie
www.taste.com.au (Valli Little)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 30 min | 106 min | 136 min | 1 |
Dine out at home with this reinvented French classic -- the bourguignon pie.
lunchmain
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Oven
Saucepan
Grill
Flameproof Casserole
Fork
Ricer or Masher
1.5L (6 cup) Baking Dish
Ingredients
trimmed, cut into 2-3cm pieces
finely chopped
finely chopped
crushed
sliced
chopped
melted
finely chopped, to garnish
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Heat 1 tablespoon oil in a flameproof casserole over medium-high heat. In batches, add beef and cook, turning, for 3-4 minutes until browned. Remove and set aside.
36.8 gm Sunflower Oil 800 g Topside Beef trimmed, cut into 2-3cm pieces
Step 3
Add remaining 1 tablespoon oil to the pan, then add onion, rosemary, pancetta and garlic and cook, stirring, until the onion has softened. Add mushroom and cook for 2-3 minutes, then stir in flour and cook for 1 minute. Add tomato paste and cook for a further 1 minute. Return beef to the pan with wine, consommé and bay leaves. Season and bring to the boil, then remove from heat. Cover and cook in the oven for 1 hour or until the meat is tender. Remove the lid and return to the oven for a further 20 minutes or until the sauce has thickened. Transfer beef mixture to a 1.5L (6 cup) baking dish and cool.
36.8 gm Sunflower Oil 1 Onion finely chopped20 ml Chopped Rosemary Leaves 4 slices Flat Pancetta finely chopped2 cloves Garlic crushed250 g Button Mushrooms sliced40 ml Plain Flour 44.4 gm Tomato Paste 250 ml Red Wine 250 ml Beef Consomme 2 Fresh Bay Leaves
Step 4
Meanwhile, place potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for 12-15 minutes until tender. Drain and pass through a ricer or mash until smooth. Stir through butter and cream and season.
1 kg Desiree Potatoes chopped30 g Unsalted Butter melted125 ml Cream
Step 5
Preheat the grill to medium-high.
Step 6
Spread the mashed potato over the meat and use a fork to make a light indentation in the surface. Grill for 5 minutes or until golden. Garnish with parsley and serve.
Flat-leaf Parsley finely chopped, to garnish