Preheat the oven to 160℃.
Place butter in a large, heaved based, oven proof saucepan over medium heat. Add onion, garlic and bacon. Cook for 2-3 minutes or until fragrant and softened.
Combine flour and salt in a bowl. Lightly dust beef with the flour mixture then transfer into the saucepan to sear on all sides.
Remove the beef from the pan and set aside. Add carrot and celery to the saucepan and cook for 4-5 minutes or until softened.
Return the beef to the saucepan with the mushrooms. Add the tomato paste. Cook, stirring for 1-2 minutes.
Add wine to the saucepan and stir to deglaze the pan then add the crushed tomatoes, stock, thyme, bay leaves and seasoning. Stir to combine. Cover with a well fitting lid or tightly sealed aluminum foil.
Place in the oven to cook for 4-6 hours or until the beef is tender.
Remove from the oven allow to cool slightly before removing the thyme sprigs and bay leaves. Adjust the seasoning to taste.
Transfer to a suitable container to freeze or refrigerate if you are making the bourguignon ahead of time. When making the pot pies, transfer the bourguignon mixture into 6 individual portion sized bowls.
Increase the oven temperature to 180℃.
Cut pastry to cover the top of each bowl. Place the pastry on the bowl, pinching the edges to seal. Pierce 2-3 holes in the pastry to allow air to escape when cooking.
Lightly whisk egg yolk in a small bowl. Use a pastry brush to glaze the top of each pot pie.
Place the pot pies in the oven and cook for 20 minutes or until the pastry is golden and flakey.
Remove from the oven and allow to cool for 5 minutes before serving.
If cooking the bourguignon in a slow cooker, follow steps 1-5 in a regular frying pan then transfer everything to the slow cooker at step 6. Preheat the oven at step 10 to make the pot pies.
Ingredients
Directions
Preheat the oven to 160℃.
Place butter in a large, heaved based, oven proof saucepan over medium heat. Add onion, garlic and bacon. Cook for 2-3 minutes or until fragrant and softened.
Combine flour and salt in a bowl. Lightly dust beef with the flour mixture then transfer into the saucepan to sear on all sides.
Remove the beef from the pan and set aside. Add carrot and celery to the saucepan and cook for 4-5 minutes or until softened.
Return the beef to the saucepan with the mushrooms. Add the tomato paste. Cook, stirring for 1-2 minutes.
Add wine to the saucepan and stir to deglaze the pan then add the crushed tomatoes, stock, thyme, bay leaves and seasoning. Stir to combine. Cover with a well fitting lid or tightly sealed aluminum foil.
Place in the oven to cook for 4-6 hours or until the beef is tender.
Remove from the oven allow to cool slightly before removing the thyme sprigs and bay leaves. Adjust the seasoning to taste.
Transfer to a suitable container to freeze or refrigerate if you are making the bourguignon ahead of time. When making the pot pies, transfer the bourguignon mixture into 6 individual portion sized bowls.
Increase the oven temperature to 180℃.
Cut pastry to cover the top of each bowl. Place the pastry on the bowl, pinching the edges to seal. Pierce 2-3 holes in the pastry to allow air to escape when cooking.
Lightly whisk egg yolk in a small bowl. Use a pastry brush to glaze the top of each pot pie.
Place the pot pies in the oven and cook for 20 minutes or until the pastry is golden and flakey.
Remove from the oven and allow to cool for 5 minutes before serving.
If cooking the bourguignon in a slow cooker, follow steps 1-5 in a regular frying pan then transfer everything to the slow cooker at step 6. Preheat the oven at step 10 to make the pot pies.