Grand-mère Genevieve's Boeuf Bourguignon Pithivier

Instructions

1. Combine all Marinade ingredients in a large bowl. Add Beef and marinate for at least 4 hours, or preferably overnight, in the refrigerator.
2. Remove Beef from marinade and pat dry. Reserve the marinade.
3. Heat Olive oil in a large Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pot. Set aside.
4. Add Yellow onions and Carrots to the Dutch oven and cook until softened, about 5-7 minutes.
5. Add Garlic and Cremini mushrooms and cook for another 3-5 minutes.
6. Stir in Tomato paste and All-purpose flour and cook for 1 minute.
7. Gradually pour in the reserved marinade and Beef broth, stirring constantly to avoid lumps. Bring to a simmer.
8. 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.
9. Stir in Worcestershire sauce during the last 30 minutes of cooking.
10. Preheat oven to 400°F (200°C).
11. Roll out Puff pastry on a lightly floured surface. Place the Boeuf Bourguignon filling in the center of the pastry.
12. Fold the pastry over the filling, sealing the edges tightly. Crimp the edges with a fork.
13. Brush the top of the Pithivier with beaten Egg.
14. Bake for 20-25 minutes, or until golden brown and puffed.