Beef Burgundy Potpie

By sandiB2010

Known in France as Boeuf Bourguignon, this hearty classic has become an American favorite. It’s wonderful as is, but the pastry crust topping just adds another layer of goodness to this comfy dish.

Ingredients

• 4 slices bacon, chopped
• 11/2 pounds boneless beef chuck, cut into 1/2-inch pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 3/4 cup dry red wine
• One 15-ounce jar whole small onions, drained
• One 10-ounce package cremini mushrooms, halved
• 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 package (15-ounce) refrigerated pie crust
• 1 egg, slightly beaten

Preparation

Step 1

Preheat the oven to 375 degrees F.

•4 slices bacon, chopped
•11/2 pounds boneless beef chuck, cut into 1/2-inch pieces
•1 onion, finely chopped
•2 garlic cloves, minced
•3 tablespoons all-purpose flour
•1 cup beef broth
•3/4 cup dry red wine
•One 15-ounce jar whole small onions, drained
•One 10-ounce package cremini mushrooms, halved
•1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
•3/4 teaspoon salt
•1/2 package (15-ounce) refrigerated pie crust
•1 egg, slightly beaten