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Beef Bourguignon Pot Pies

Beef Bourguignon Pot Pies

  • Yield: 6-8 pot pies, depending on the size ramekins you use 1x


  • 6 strips bacon, diced
  • 1 tablespoon canola oil
  • 2 lb boneless beef chuck roast, cut into 2-inch pieces
  • Salt and pepper
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced or pressed
  • 2 tablespoons flour
  • 3 cups dry red wine
  • 3 cups low-sodium beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 4 sprigs of fresh thyme
  • 1 bay leaf
  • 2 large Yukon Gold potatoes, diced
  • 2 cups frozen pearl onions (no need to defrost ahead)
  • 1 cup frozen peas (no need to defrost ahead)
  • 2 full sheets of frozen puff pastry, defrosted but chilled
  • Egg wash
  • Fresh parsley, chopped


  1. Preheat the oven to 325°F. In a large pot or Dutch oven, crisp the bacon over medium heat. Remove from the pot and set aside.
  2. Increase the temperature to medium-high and add in the canola oil. Pat the pieces of beef dry with paper towels. Season liberally with salt and pepper on all sides. Add the beef to the pot in batches. Sear for 2 minutes per side, or until a golden brown crust forms.
  3. Remove the browned beef from the pot and set aside. Reduce the temperature to medium again.
  4. Add in the onion, carrots, and celery and sauté for several minutes, or until tender. Add in the garlic and cook for another minute or until fragrant.
  5. Sprinkle the flour evenly over the veggies and toss to coat. Cook for about 2 minutes or until the flour is golden brown.
  6. Add the wine, scraping up the brown bits on the bottom of the pot, and bring to a simmer.
  7. Add in the stock, tomato paste, sugar, thyme, bay leaf, and potatoes, along with a little more salt and pepper.
  8. Return the beef and bacon to the pot and stir to combine everything.
  9. Cover the pot and place in the preheated oven. Bake for 2-3 hours, occasionally checking on the beef and stirring things around. The meat is done when a fork easily pierces it and it sort of falls apart.
  10. Add in the frozen pearl onions and peas and return the uncovered pot to the oven for another 20 minutes.
  11. Meanwhile, prepare your puff pastry crust by rolling it out lightly on a floured surface. Using serving bowls or ramekins (oven-proof ones!), trace out circles of the dough.
  12. Remove the pot from the oven and increase the temperature to 425°F.
  13. Ladle the beef stew filling into the ramekins or oven-proof bowls. Brush the edges of the bowls with some of the egg wash. Cover each bowl with a circle of the pastry dough. Cut a slit in the top of each dough circle and brush each with the egg wash.
  14. Place the pot pies on a baking sheet and place in the oven for 15 minutes, or until the crust is golden, crisp, and slightly puffed.
  15. Remove the pot pies from the oven, allow to cool slightly, and then garnish with parsley and serve.