Mary Berry Beef Bourguignon Pie Recipe
The Mary Berry Beef Bourguignon Pie Recipe is a rich, comforting dish that combines tender beef with a flaky, buttery pastry. It is perfect for cozy evenings and special family dinners.
Ingredients
- 800 g stewing beef diced
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 2 onions chopped
- 2 carrots sliced
- 2 sticks celery chopped
- 2 cloves garlic crushed
- 250 ml red wine
- 500 ml beef stock
- 2 tablespoons tomato purée
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- Salt and black pepper to taste
- 1 sheet ready-rolled puff pastry
- 1 egg beaten, for glazing
Instructions
Prepare the Beef
- Pat the stewing beef dry with kitchen paper. Toss it with flour, salt and pepper. Coating the beef in flour helps thicken the sauce during cooking.
Brown the Beef
- Heat olive oil in a large casserole dish over medium heat. Brown the beef in batches until golden on all sides. Remove and set aside. Browning adds deep flavor to the pie.
Cook the Vegetables
- Add chopped onions, carrots and celery to the same pan. Cook for about five minutes until softened. Stir in crushed garlic for the last minute to release its aroma.
Deglaze with Red Wine
- Pour in the red wine, scraping the bottom of the pan to lift any browned bits. Simmer for two minutes to reduce slightly. This step adds richness and depth to the sauce.
Add Stock and Herbs
- Return the beef to the pan. Add beef stock, tomato purée, thyme and rosemary. Stir well and bring to a gentle simmer. Cover and cook for one hour until the beef is tender.
Preheat the Oven
- While the beef cooks, preheat your oven to 200°C (400°F). Prepare your pie dish and keep it ready for the filling.
Assemble the Pie
- Pour the beef mixture into the pie dish. Roll out the puff pastry and cover the filling. Trim the edges and press to seal. Make a few small slits on top to allow steam to escape.
Glaze the Pastry
- Brush the top of the pastry with beaten egg. This creates a shiny, golden finish during baking. The egg glaze also helps the pastry crisp beautifully.
Bake the Pie
- Place the pie in the preheated oven. Bake for 25–30 minutes until the pastry is golden and puffed. Check halfway through to ensure the edges don’t burn.
Serve Warm
- Remove from the oven and let the pie rest for five minutes. Serve warm with mashed potatoes, roasted vegetables or a simple salad. The pie is comforting and filling.
Notes
- Use good-quality stewing beef for tender, flavorful meat.
- Brown the beef well to add depth to the sauce.
- Add a splash of Worcestershire sauce for extra umami.
- Include mushrooms for a classic Bourguignon touch.
- Chill the pie slightly before cutting to prevent filling from spilling.
- Use homemade puff pastry if possible for richer flavor.
- Substitute red wine with extra stock for a child-friendly version.