Beef Bourguignon Pie

This recipe I have wanted to cook since reading Julia and Julie

Yes its pretty much Julia Childs recipe

Saute several matchsticks of bacon in olive oil retaining the bacon fat in the pan

Remove the bacon and place in a casserole dish.

Cut pieces of beef to 2cm cubes dry with paper towel

Brown in bacon fat on all sides in batches

Set aside in the casserole dish

Fry one sliced onion and one sliced carrot

Add the vegetables to the casserole and cover with stock and red wine

Add 2 tbs tomato paste

2 crushed garlic cloves 

1 sprig of thyme

1 bay leaf

Salt and pepper

Simmer covered at 160c for 3 hours beef should be falling apart

Meanwhile

Take 8 or 9 small onions de skin and saute in olive oil and butter

When browned cover with stock and simmer for 40 mins or until soft

Blind bake your shortcrust pastry for the pie base

Saute a generous portion of swiss brown mushrooms in olive oil and butter.

When the Casserole comes out of the oven separate the solids from the liquid by sieving

Return the solids to the casserole dish

Place the liquids in a saucepan including the stock the onions simmered in

Reduce the liquid and thicken with gravy flour

Remember its not a stew so it will need to be thicker than Julia's recipe suggests

Now place the filling in the pie case

Cover with puff pastry

Spray with olive oil

Oven bake 180c until golden brown

Serve with a nice French red

Combine with the beef and onions and mushrooms stirring through to mix