Ingredients for Beef Bourguignonne Pot Pie

• 3 colheres de sopa de azeite

• 120ml plus 1 tablespoon plain flour, plus more

• Sal kosher, pimenta moída na hora

• 675g boneless beef chuck, cut into 2" pieces

• 3 bacon slices, cut into 1/4" pieces

• 1 cebola média, finamente picada

• 1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced

• 1 medium carrot, peeled, finely chopped

• 1 dente de alho, finamente picado

• 1/2 cup finely chopped fresh parsley

• 2 tablespoons brandy or bourbon

• 4 sprigs thyme, leaves stripped

• 1 folha de louro

• 1 vagem de anis estrelado

• 475ml de caldo de galinha com baixo teor de sódio

• 240ml de vinho tinto

• 5 tablespoons unsalted butter, room temperature, divided

• 230g crimini mushrooms, stems removed

• 230g pearl onions, peeled

• 1 colher de sopa de suco de limão fresco

• 2 sheets frozen puff pastry (two 400g packages or one 17.90g package), thawed

• 1 ovo grande, batido até misturar

• 3/4"-diameter biscuit cutter or pastry tip

Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 60g flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.

Cook bacon in same pot, stirring often, until brown and crisp. Add 60ml water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.

Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.

Melt remaining 60ml butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.

Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.

Using a cutter, punch out a circle in the centre of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.

Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.

Do ahead: Stew can be made 2 days ahead. Cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.