Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Burgundy Pot Pies

Beef Burgundy Pot Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Dish
  • Method: Stovetop + Oven
  • Cuisine: French-American

Description

These Beef Burgundy Pot Pies are a cozy, indulgent twist on the French classic Boeuf Bourguignon. Tender chunks of beef simmer in a rich red wine sauce with mushrooms and pearl onions, then tucked beneath a flaky, golden pie crust. It’s the perfect comfort food for chilly nights, combining rustic French flavors with the homey charm of a pot pie.

Ingredients

Units Scale
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 2 lbs chuck beef, cut into 2-inch cubes
  • 1 tablespoon tomato paste
  • 2 1/2 cups Burgundy wine
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1/2 teaspoon thyme, stems removed and minced
  • 1/2 teaspoon marjoram leaves
  • 1 container whole crimini mushrooms
  • 1 bag frozen pearl onions
For the Pie Crust (Betty Crocker recipe):
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/3 cup + 1 tablespoon shortening
  • 2-3 tablespoons ice-cold water
  • Heavy cream, for brushing
  • Flaked sea salt, for topping

Instructions

  1. In a Dutch oven, heat butter and olive oil over medium-high heat. Brown beef cubes on all sides, working in batches if needed.
  2. Stir in tomato paste, then pour in Burgundy wine. Add pepper, bay leaves, thyme, and marjoram. Bring to a simmer.
  3. Add mushrooms and pearl onions. Cover and simmer gently for 1.5–2 hours, or until beef is fork-tender and sauce is rich.
  4. Meanwhile, make the pie crust: In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough comes together. Wrap and chill for 30 minutes.
  5. Preheat oven to 400°F (200°C). Spoon beef Burgundy filling into oven-safe ramekins or small pie dishes.
  6. Roll out pie crust and cover each ramekin. Brush with heavy cream and sprinkle with flaked sea salt.
  7. Bake for 20–25 minutes, or until crust is golden and flaky.
  8. Let cool slightly before serving. Garnish with fresh thyme or parsley if desired.

Notes

  • For a deeper flavor, marinate the beef in red wine overnight before cooking.
  • You can substitute Burgundy with another full-bodied red wine like Cabernet Sauvignon or Pinot Noir.
  • Make-ahead tip: Prepare the beef filling a day in advance and refrigerate, then assemble pies before baking.

Nutrition

  • Serving Size: 1 pot pie
  • Calories: 640
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 34g
  • Saturated Fat: 12g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 125mg

Find it online: https://cooktune.com/beef-burgundy-pot-pies/