Beef Bourguignon Pie With Mushy Green Pea
Malcolm McLauren's Paris Paris song was intentionally turned up quite loud to cheer me up for a very master chef challenge of attempting for the French classic recipe, beef bourguignon pies. It's always frustrating when an exotic recipe is supposed to take you to a gastronomic paradise but turned out to be a total disaster dumping you right down in front of your kitchen's stove. I was wishing Melbourne's Chef Jaques Reymond or Julia Child could be standing just right next to me and reassuring through this two hours long cooking challenge. Finally, it turned out to be a little pride in mastering a recipe that brings me back the classic Paris brasserie ambience. À votre santé!
Total Steps
12
Ingredients
18
Tools Needed
9
Ingredients
- 4 units pickling onions, peeled and halved
- 2 rashers small bacon, sliced to strips
- 2 teaspoons olive oil
- 200 grams button mushrooms
- 500 grams gravy beef, trimmed and cut into 2cm pieces, coated in plain flour
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme leaves
- 80 ml dry red wine
- 200 ml beef stock
- 1 sheet ready rolled butter puff pastry
- Cooking oil spray
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 cups green peas, thawed
- 1 teaspoon olive oil
- 2 tablespoons finely chopped brown onion
- 2 tablespoons cream
- 2 tablespoons vegetable stock
- a pinch salt and pepper
Instructions
Step 1
Cook bacon on medium heat until crispy. Absorb excessive fat with paper towels and set aside.
Step 2
In the same pan, add pickling onions and cook until browned. Remove from pan and set aside.
Step 3
Add 2 teaspoons of olive oil to the same pan, cook button mushrooms until browned. Remove from pan and set aside.
Step 4
In the same pan, cook beef until browned. Then add the cooked bacon, pickling onions, thyme, and tomato paste. Stir until well combined.
Step 5
Add red wine and beef stock, then bring to a boil. Reduce to low heat and simmer, covered, for 1 hour.
Step 6
Add the cooked mushrooms and continue to simmer, uncovered, until the beef is tender. Stir in the finely chopped fresh flat leaf parsley.
Step 7
Preheat the oven to 200°C (390°F) fan-forced.
Step 8
Cut the puff pastry sheet to fit your baking dishes. Use cookie cutters to make decorative shapes for your puff pie lids. Bake the pastry on an oil-sprayed tray in the middle of the oven until light golden brown.
Step 9
On medium heat, cook the finely chopped brown onion until light golden brown.
Step 10
Add cream and vegetable stock and bring to a boil. Reduce heat to low and let it simmer for a few minutes.
Step 11
Turn off the heat. Add the thawed green peas and mash gently with a fork. Season with salt and pepper.
Step 12
To serve, spoon the warm beef bourguignon into individual baking dishes. Top with a puff pie lid and serve alongside the mushy green peas in another baking dish.