Grand-mère Genevieve's Boeuf Bourguignon Pithivier

Name: Grand-mère Genevieve's Boeuf Bourguignon Pithivier (Standard)
Total time: 4 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef chuck-cut into 1-inch cubes; 1 bottle Dry red wine-Burgundy preferred; 2 Bay leaves; 1 tsp Dried thyme; 1/2 tsp Black peppercorns; 1 lb Carrots-peeled and chopped; 1 lb Yellow onions-chopped; 4 cloves Garlic-minced; 8 oz Cremini mushrooms-quartered; 2 tbsp All-purpose flour; 2 tbsp Tomato paste; 4 cups Beef broth; 2 tbsp Olive oil; 1 tbsp Worcestershire sauce; 1 package Frozen puff pastry-thawed; 1 Egg-beaten

⏱4h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A comforting and classic French beef stew encased in flaky puff pastry. This version uses readily available ingredients and straightforward techniques for a satisfying home-cooked meal.

3 lbs Beef chuck-cut into 1-inch cubes

1 bottle Dry red wine-Burgundy preferred

2 Bay leaves

1 tsp Dried thyme

1/2 tsp Black peppercorns

See all 16 ingredients ↓

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⏱4h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A comforting and classic French beef stew encased in flaky puff pastry. This version uses readily available ingredients and straightforward techniques for a satisfying home-cooked meal.

#Beef #Stew #French #Comfort Food #Puff Pastry

Instructions

Combine all Marinade ingredients in a large bowl. Add Beef and marinate for at least 4 hours, or preferably overnight, in the refrigerator.
Remove Beef from marinade and pat dry. Reserve the marinade.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow onions and Carrots to the Dutch oven and cook until softened, about 5-7 minutes.
Add Garlic and Cremini mushrooms and cook for another 3-5 minutes.
Stir in Tomato paste and All-purpose flour and cook for 1 minute.
Gradually pour in the reserved marinade and Beef broth, stirring constantly to avoid lumps. Bring to a simmer.
Return Beef to the Dutch oven. Add Bay leaves and Dried thyme. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until Beef is very tender.
Stir in Worcestershire sauce during the last 30 minutes of cooking.
Preheat oven to 400°F (200°C).
Roll out Puff pastry on a lightly floured surface. Place the Boeuf Bourguignon filling in the center of the pastry.
Fold the pastry over the filling, sealing the edges tightly. Crimp the edges with a fork.
Brush the top of the Pithivier with beaten Egg.
Bake for 20-25 minutes, or until golden brown and puffed.

Ingredients

3 lbs 1.36 kg Beef chuck-cut into 1-inch cubes
1 bottle 750 mL Dry red wine-Burgundy preferred
2 2 Bay leaves
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Black peppercorns
1 lb 450 g Carrots-peeled and chopped
1 lb 450 g Yellow onions-chopped
4 cloves 12 g Garlic-minced
8 oz 225 g Cremini mushrooms-quartered
2 tbsp 30 mL All-purpose flour
2 tbsp 30 mL Tomato paste
4 cups 950 mL Beef broth
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Worcestershire sauce
1 package 450 g Frozen puff pastry-thawed
1 1 Egg-beaten

Equipment

Large bowl
Dutch oven
Cutting board
Knife
Measuring cups and spoons
Rolling pin
Baking sheet

Instructions

Combine all Marinade ingredients in a large bowl. Add Beef and marinate for at least 4 hours, or preferably overnight, in the refrigerator.
Remove Beef from marinade and pat dry. Reserve the marinade.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow onions and Carrots to the Dutch oven and cook until softened, about 5-7 minutes.
Add Garlic and Cremini mushrooms and cook for another 3-5 minutes.
Stir in Tomato paste and All-purpose flour and cook for 1 minute.
Gradually pour in the reserved marinade and Beef broth, stirring constantly to avoid lumps. Bring to a simmer.
Return Beef to the Dutch oven. Add Bay leaves and Dried thyme. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until Beef is very tender.
Stir in Worcestershire sauce during the last 30 minutes of cooking.
Preheat oven to 400°F (200°C).
Roll out Puff pastry on a lightly floured surface. Place the Boeuf Bourguignon filling in the center of the pastry.
Fold the pastry over the filling, sealing the edges tightly. Crimp the edges with a fork.
Brush the top of the Pithivier with beaten Egg.
Bake for 20-25 minutes, or until golden brown and puffed.