This delicious Mary Berry Beef Bourguignon Pie is the perfect comforting meal for any occasion. With tender beef, smoky bacon, and a rich red wine sauce, it’s topped with golden puff pastry for a show-stopping finish. Simple to prepare and easy to customise with pantry staples, this hearty dish is ideal for cosy family dinners.
This Beef Bourguignon Pie Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- 600ml red wine
- 2 tbsp sunflower oil
- 800g braising beef, cut into 4cm (1½in) cubes
- 200g smoked diced bacon lardons
- 500g baby shallots, peeled but kept whole
- 3 garlic cloves, crushed
- 400g button mushrooms
- 55g plain flour
- 150ml cold beef stock
- 1 tbsp tomato purée
- 2 tbsp fresh thyme leaves, chopped
- 3 bay leaves
- 1 tbsp redcurrant jelly
- 500g all-butter puff pastry block
- 1 egg, beaten
How To Make Beef Bourguignon Pie
- Reduce the wine: Pour the wine into a saucepan, bring it to a boil, and reduce by a third to 400ml (14fl oz). This intensifies the flavour.
- Brown the beef: Heat the sunflower oil in a large ovenproof pan or casserole over high heat. Brown the beef in batches, remove with a slotted spoon, and set aside.
- Fry the bacon and shallots: Add the bacon and shallots to the same pan. Fry for 3–4 minutes until golden. Stir in the garlic and mushrooms, cooking for another few minutes.
- Make the sauce: Whisk the flour into the cold beef stock until smooth. Add this mixture along with the reduced wine to the pan. Bring it to the boil while whisking until the sauce thickens. Stir in the tomato purée, thyme, bay leaves, and redcurrant jelly.
- Cook the stew: Return the browned beef and any juices to the pan. Bring to a boil, cover, and cook in the oven at 160°C/140°C Fan/Gas 3 for 2½ hours until the beef is tender.
- Prepare the pie filling: Transfer the cooked stew to a 2-litre (3½ pint) ovenproof dish, remove the bay leaves, and let it cool. Chill the dish in the fridge.
- Preheat the oven: Increase the oven temperature to 220°C/200°C Fan/Gas 7.
- Prepare the pastry: Roll out the puff pastry on a floured surface, making it about 5cm (2in) larger than your dish. Cut a strip from the edges of the pastry. Wet the lip of the dish with water and stick the strip on top. Brush with beaten egg, then carefully place the pastry sheet over the filling.
- Seal and decorate: Press down the edges to seal. Trim and crimp the edges. If you’re using a pie funnel, place it in the dish before covering with pastry. Cut a cross in the centre if not using a funnel. Brush the pastry with beaten egg and use trimmings to decorate.
- Bake the pie: Bake for 35–40 minutes until the pastry is golden and the filling is hot.
- Serve and enjoy: Pair with your favourite vegetables for a hearty meal.
Recipe Tips
- Reduce the wine properly: Boil the wine and reduce it to 400ml for a stronger flavour in the sauce. This step adds richness to the dish.
- Brown the beef well: Take your time to brown the beef in batches. This gives the meat a deeper flavour and avoids steaming.
- Whisk the flour and stock smoothly: Make sure there are no lumps when mixing the flour with cold stock. A smooth sauce is key to a perfect pie filling.
- Cool the filling before adding pastry: Always chill the filling before putting on the pastry to avoid a soggy crust.
- Use an egg wash for a golden finish: Brush the pastry with beaten egg to get a shiny, golden pie crust.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers beef bourguignon pie well or store it in a sealed container in the fridge for up to 3 days.
- Freeze: Wrap leftovers beef bourguignon pie tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
- Reheat Leftovers: Warm leftovers beef bourguignon pie in the oven at 180°C/160°C Fan/Gas 4 for about 20–25 minutes until heated through, covering with foil to prevent the pastry from burning.
Nutrition Facts
- Calories: 597 kcal
- Total Fat: 19.6g
- Saturated Fat: 7.9g
- Total Carbohydrate: 43.8g
- Dietary Fiber: 5.4g
- Sugars: 4.2g
Try More Mary Berry Recipes:
Mary Berry Beef Bourguignon Pie
Description
This delicious Mary Berry Beef Bourguignon Pie is the perfect comforting meal for any occasion. With tender beef, smoky bacon, and a rich red wine sauce, it’s topped with golden puff pastry for a show-stopping finish. Simple to prepare and easy to customise with pantry staples, this hearty dish is ideal for cosy family dinners.
Ingredients
Instructions
- Reduce the wine: Pour the wine into a saucepan, bring it to a boil, and reduce by a third to 400ml (14fl oz). This intensifies the flavour.
- Brown the beef: Heat the sunflower oil in a large ovenproof pan or casserole over high heat. Brown the beef in batches, remove with a slotted spoon, and set aside.
- Fry the bacon and shallots: Add the bacon and shallots to the same pan. Fry for 3–4 minutes until golden. Stir in the garlic and mushrooms, cooking for another few minutes.
- Make the sauce: Whisk the flour into the cold beef stock until smooth. Add this mixture along with the reduced wine to the pan. Bring it to the boil while whisking until the sauce thickens. Stir in the tomato purée, thyme, bay leaves, and redcurrant jelly.
- Cook the stew: Return the browned beef and any juices to the pan. Bring to a boil, cover, and cook in the oven at 160°C/140°C Fan/Gas 3 for 2½ hours until the beef is tender.
- Prepare the pie filling: Transfer the cooked stew to a 2-litre (3½ pint) ovenproof dish, remove the bay leaves, and let it cool. Chill the dish in the fridge.
- Preheat the oven: Increase the oven temperature to 220°C/200°C Fan/Gas 7.
- Prepare the pastry: Roll out the puff pastry on a floured surface, making it about 5cm (2in) larger than your dish. Cut a strip from the edges of the pastry. Wet the lip of the dish with water and stick the strip on top. Brush with beaten egg, then carefully place the pastry sheet over the filling.
- Seal and decorate: Press down the edges to seal. Trim and crimp the edges. If you’re using a pie funnel, place it in the dish before covering with pastry. Cut a cross in the centre if not using a funnel. Brush the pastry with beaten egg and use trimmings to decorate.
- Bake the pie: Bake for 35–40 minutes until the pastry is golden and the filling is hot.
- Serve and enjoy: Pair with your favourite vegetables for a hearty meal.
Notes
- Reduce the wine properly: Boil the wine and reduce it to 400ml for a stronger flavour in the sauce. This step adds richness to the dish.
- Brown the beef well: Take your time to brown the beef in batches. This gives the meat a deeper flavour and avoids steaming.
- Whisk the flour and stock smoothly: Make sure there are no lumps when mixing the flour with cold stock. A smooth sauce is key to a perfect pie filling.
- Cool the filling before adding pastry: Always chill the filling before putting on the pastry to avoid a soggy crust.
- Use an egg wash for a golden finish: Brush the pastry with beaten egg to get a shiny, golden pie crust.
Mary Berry Beef Bourguignon Pie