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Boeuf Bourguignon Pie!


I am desperately trying use things up in my freezer and also from my ridiculously full store cupboard at the moment. I made a boeuf bourguignon about a month ago and had a portion left for approximately 3-4 people. I put that portion in the freezer because I thought it would make a wonderful pie at some stage. All you need to do is slowly defrost the portion overnight in the fridge, buy a ready rolled sheet of puff pastry and Bobs your uncle, another delicious meal can be made using leftovers.

A few things:-

Make sure the stew is reduced and not too liquid.

Add the pastry to a cold filling to avoid the pastry melting into the filling

Brush the pastry with egg

Cook at 180 degrees for 25-30 minutes.

Ready rolled puff pastry

1 egg beaten


Boeuf Bourguignon⠀

Serves 4-6⠀


1 kg shin of beef chopped into large chunks 200g lardons or chopped bacon ⠀

2 onions chopped ⠀

8 very small onions or shallots peeled but left whole⠀

5 cloves garlic crushed ⠀

1/2 bottle red wine⠀

1 tablespoon Belazu’s balsamic vinegar ⠀

3 teaspoons plain flour ⠀

Optional sprig of thyme leaves⠀

1 pack chestnut mushrooms chopped

Start by seasoning the beef and browning it in batches, then set aside on a plate. Add the onions to the pan and sauté until soft. Now add bacon and the garlic and stir. Cook until the bacon is opaque. Add the chopped mushrooms.

Spoon in the flour and stir thoroughly. Pour in the wine and the balsamic vinegar, bubble off the alcohol. Return the beef (and juices) to the pan, along with the thyme leaves. Bring back to a gentle simmer, cover and transfer to an oven of 150 degrees for 2-3 hours until the meat is tender. You could also cook on the hob on the lowest heat for 2-3 hours with a lid on.

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