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Beef Bourguignonne pie


  • Heat a little oil in a heavy-bottomed casserole (or pot) and seal the lightly seasoned beef all over in 2-3 lots. Remove.
  • Add a little fresh oil to the casserole, if needed, and briefly sauté the bacon.
  • Then add the mushrooms and onions and gently cook for about 3-4 mins until a little coloured, regularly stirring and scraping the bottom of the dish as you do so.
  • Add the tomato paste and continually stir until toasted.
  • Then add the flour with the garlic. Mix well and briefly cook.
  • Pour in the wine and stock, and add the thyme, parsley, bay leaves, soy and seasonings. Mix well and bring to the boil.
  • Then return the beef, lower the heat and simmer for about 1¼ hours until the meat is very tender. Set aside to cool a little, removing the bay leaves and thyme.
  • Preheat oven to 180°C fan forced (200°C normal).
  • When ready, beat the egg and milk together.
  • Transfer the beef mixture to a gratin or pie dish. Then brush the edge of the pastry with egg wash and place on top. Press down the edges, paint all over with more egg wash and cook in the oven for about 15-20 mins.
  • Serve with a simple green salad on the side.
  • nb.  If the mixture is cold, cover the pie with foil after 15-20 mins and cook until piping hot, uncovering for the last 10 mins.


  • olive oil
  • 1 kg stewing steak, cubed
  • sea salt & freshly ground pepper
  • 1 x 3 cm piece of bacon, cut into lardons
  • 12-16 button mushrooms
  • 12 baby onions, peeled
  • 2 heaped tspn tomato paste
  • 2 heaped tbsp plain flour
  • 2 garlic cloves, crushed
  • 750 ml red wine
  • 2 cups chicken stock
  • a few fresh thyme sprigs
  • 2 tbsp chopped fresh parsley
  • 2-3 bay leaves
  • a slurp of soy sauce
  • 1 puff pastry sheet, cut a little larger than your  pie dish
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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