Boeuf Bourguignon Recipe, A Classic from the Burgundy Region

Boeuf Bourguignon recipe, a classic from the Burgundy region of France.  This recipe is 2 in 1!  Enjoy Boeuf Bourguignon and with any leftovers, prepare gorgeous, golden hand pies to be eaten at another time.

Boeuf Bourguignon is an iconic French dish; this slow cooked, time honored recipe, clearly represents French country cooking at its best.  Julia Child introduced us to Boeuf Bourguignon on the first episode of The French Chef, her PBS series, now almost 60 years ago. 

For many Americans, this dish represented their first view of French food.

Boeuf Bourguignon originates from one of the most charming areas of France, Burgundy. 

Burgundy has a rich culinary heritage that can only be matched by the elegant favor filled wines from the region. 

Burgundy abounds with Pinot Noir grapes, tiny villages and sprawling Chateau vineyards; and the residents know how to turn these grapes into some of the most sought-after wines in the world.

That’s why I am partnering, once again, with my friends at Chateau de Pommard for a cooking class and tasting that will delight your taste buds.

I can’t take you to see the thriving vines of this regions right now but I can bring a bit of its flavor and elegance to your home.

JOIN ME FOR A Date Night!

Cook with Lorie Fangio & Taste with Chateau de Pommard!

Wednesday, February, 3rd 6:30-8:30- A virtual event.

Warm up this winter with some of your favorite Burgundy wines, paired with a flavor filled menu. 

Want to taste wine real time? Don’t delay, wine orders must be placed by January 18^th for delivery in time for this amazing event.

Event Price $59.00

REGISTER NOW!

Boeuf Bourguignon recipe, a classic from the Burgundy Region of France can be made into these golden brown pouches of goodness!  Enjoy! 

Boeuf Bourguignon Hand Pies

2 tablespoon olive oil

2 Pounds Beef chuck, cut into 1-inch cubes and patted dry

½ cup flour

3 cups red wine

6 strips bacon cut into lardons

4 carrots, peeled and chopped into ¼ inch coins

2 ribs celery minced

1 large onion diced

3 cloves garlic

2 bay leaves

1 buddle fresh thyme

3 tablespoons tomato paste

2 cups button mushrooms, sliced

3 cups beef broth

Salt and pepper to taste

For Hand Pies

1 box puff pastry

1 egg

flour

Preheat oven to 350 degrees.  In a heavy stock pot heat olive oil.  Salt and pepper beef and toss in flour.  Brown meat being careful not to crowd the pan, work in batches removing meat as it is browned.  When beef is done, cook bacon in the same pan just until it begins to render some fat.  Add 1 cup of red wine and deglaze pan.  Next add the remaining wine, carrots, onions, celery, garlic, tomato paste and bay and thyme.  Cook until wine has reduced in half about 10 minutes.  Add beef back to pot, cover with beef stock and bring to a boil.  Cover pot and place in center of oven and cook for 1 ½ hours.  Remove from oven and add mushrooms, cook on the stove-top set to medium heat for 30 minutes more.  If sauce is still thin, turn to a rapid boil for 5-10 minutes until it thickens.  To make hand pies, chill boeuf Bourguignon and preheat oven to 400 degrees.  Roll puff pastry out on a floured surface until you have a large enough rectangle to cut 12 3-inch rounds from each sheet.  Using a spoon, place once chunk of beef and a small amount of filling onto ½ of the rounds.  Top with remaining rounds of pastry, use a fork to join the tops to the bottoms of the hand pies and place them on a parchment lined baking sheet.    Beat the egg in a small bowl and bush the tops of each pie with egg wash. Prick the top of each pie with a fork and bake for 10-12 minutes until pies are golden brown.

Cheers!