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Pub-style Beef Bourguignon Pot Pie

Pub-style Beef Bourguignon Pot Pie

Now that we are moving into Autumn, you can finally pull out your slow-cooker recipes again. This mouth-watering French stew is a great recipe to begin with as you basically just throw all the ingredients into a large pot, pop the lid on and walk away.

Originally a peasant's dish, the slow cooking method was intended to make poor quality cuts if meat tender and edible. Now of course it would not be strange to see this dish on a menu of a fine-dining restaurant.


  • 200gm mushrooms
  • 1.5kg beef (any type) cut into medium sized cubes
  • 5 rashers of bacon cut into batons
  • 1 tbsp. tomato paste
  • 2 tbsp. flour
  • 2/3 bottle / 500ml of red wine (ideally Burgundy but it’s a bit pricey in Australia)
  • 3 cups beef stock
  • 1 bay leaf
  • 3 garlic cloves, crushed
  • 4 carrots, cut into chunks
  • 3 brown onions, cut into wedges
  • 50gms unsalted butter
  • 2-3 sheets of puff pastry
  • 1-2 eggs (to make egg wash)


  1. In a large oven proof pot, heat some oil over a medium heat. Add mushrooms and cook slowly to release their sweetness (10 mins) then place in a bowl to add later. Season beef with a good amount of salt and pepper then add to pot and brown on all sides, allowing some sides to caramelise, adding more oil if needed. Remove beef then fry the bacon until crispy. Add tomato paste and flour and stir to combine.
  2. Add beef, wine, stock, garlic and bay leaf, bring to the boil then cover and simmer on low for 1.5 hours. Next add carrots and onions and simmer for another hour. Next add mushrooms and butter, stir to combine and simmer for another 20-30 minutes.
  3. Preheat oven to 180ºC. Using either individual oven-safe ramekins or a large pie dish, transfer the Beef Bourguignon to almost the top of the dish. Place a piece of puff pastry so it completely covers to top of the dish and hangs over the side as well. Brush the top with egg wash and bake as per puff pastry instructions (they are all slightly different).


Get the best puff pastry you can find. You don’t want to go to all the trouble of cooking the beef only to have the final pie be less than amazing. An extra dollar or two here is really worth it!


This recipe has multiple uses. You can serve left-over Beef Bourguignon with vegetables or crusty bread. Or simply re-heat, cover with puff pastry and bake another set of pies a day or three later!
Bon App├ętit!

Filed under: menu monday, recipe


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