Beef Bourguignon Pie With Mushy Green Pea

Category: Main Dishes | Blog URL: http://mydeliciousblog.blogspot.com/2010/01/beef-bourguignon-pie-and-mushy-green.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: ipkl

Ingredients

4 pickling onions, peeled and halved

2 smalls bacon rasher, sliced to strips

2 teaspoons of olive oil

200 grams of button mushrooms

500 grams of gravy beef, trimmed and cut into 2cm pieces, coated in pl

2 teaspoons of tomato paste

1 teaspoon of fresh thyme leaves

80 ml of dry red wine

200 ml of beef stock

1 sheet of ready rolled butter puff pastry

Cooking oil spray

1/4 cup of finely chopped fresh flat leaf parsley

2 cups of green peas thawed

1 teaspoon of olive oil 2 tablespoons of finely chopped brown onion

2 tablespoons of cream

2 tablespoons of vegetable stock

A pinch of salt and pepper

Preparation

Making beef bourguignon

Cook bacon on medium heat until crispy. Absorb the excessive fat with paper and rest

In the same pan, add onions and cook until browned (approx. 3-5 minutes) and remove from pan

Add olive oil onto the same pan, cook mushrooms until browned and remove from pan

In the same pan, cook beef until browned. Then add cooked bacon and onions together with thyme and tomato paste. Stir fry until well combined.

Add wine and stock in and bring it to boil. Reduce to low heat and let it simmer (covered) for 1 hour

Add cooked mushrooms and continue to let it simmered (uncovered) until beef is tender (approx. 40-45 minutes). Then add in the parsley.

Making puff pie lid

Preheat the oven to 200'c (390'f) fan forced

Cut the puff pastry sheet to fit your baking dishes. Use cookie cutters to make creative shapes to decorate your puff pie lid such as flowers or alphabets or words (e.g. name, love etc). Bake the pastry on oil sprayed tray until light golden browned (5-10 minutes). Your tray must be at the middle of your fan oven.

Making mushy pea

On medium heat, cook onion until light golden browned.

Add cream and stock and bring to boil. Reduce heat to low and let it simmer for a few minutes.

Turn the heat off and mash it with folk gently. Season with salt and pepper.

To serve, spoon the beef bourguignon onto a baking dish (microwaved so it is warm). Close with the puff pie lid and serve with mushy green pea in another baking dish.

Tools

Comments

Permalink Thitirat
February 24, 2010

Great!

Permalink Nuch Pojchaijongdee
February 25, 2010

Yah Sabbbb

Permalink Sa-Ngob Saisuta
February 25, 2010

Awesome!!

Permalink Tamon
February 28, 2010

Lovely menu...thank for sharing

Permalink Joe Damrongphiwat
March 24, 2010

Thank you everyone for comments :-)

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About

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!