An enhanced version of the classic Boeuf Bourguignon Pithivier, featuring higher-quality ingredients and a more nuanced flavor profile. This version maintains accessibility while offering a more sophisticated dining experience.
Total Time
300
Yield
6
Calories
700 cal
Difficulty
Medium
Cuisine
Holiday
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What You'll Need
Equipment:
Large bowl, Dutch oven, Cutting board, Knife, Measuring cups and spoons, Rolling pin, Baking sheet •
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Instructions
Combine all Marinade ingredients in a large bowl. Add Beef and marinate for at least 8 hours, or preferably 24 hours, 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, Carrots, and Pearl onions to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and Mixed mushrooms and cook for another 5-7 minutes.
Stir in Tomato paste and All-purpose flour and cook for 1 minute.
Gradually pour in the reserved marinade and Beef stock, stirring constantly to avoid lumps. Bring to a simmer.
Return Beef to the Dutch oven. Add Bay leaves and Fresh thyme. Reduce heat to low, cover, and simmer for 3-3.5 hours, or until Beef is very tender.
Stir in Worcestershire sauce and Red wine vinegar 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 mixture.
Bake for 25-30 minutes, or until golden brown and puffed.
