Beef bourguignon pot pie plated full featured

Beef Bourguignon Pot Pie with Cheddar Biscuit Crust

Ingredients

Stew:
  • 1 tablespoon olive oil
  • 4 slices thick cut bacon, diced
  • 2½ pounds beef stew meat, cut into 1-inch cubes
  • Salt
  • Pepper
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 2 cups red wine, Pinot Noir or Cabernet
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons butter, divided
  • 3 tablespoons flour
  • 1 pound pearl onions, peeled
  • 1 pound mushrooms, stemmed and quartered
Biscuit Topping:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded Parmesan
  • 6 tablespoons butter, cold
  • 1¼ cup buttermilk

Instructions

To Make the Stew:

Preheat the oven to 300°F.

Heat the oil in a 5 QT SmartSteam or Dutch oven. Add the bacon and cook it over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside.

Season the beef cubes with salt and pepper, and brown them in the pan in batches (do not overcrowd the pan). Brown the beef on all sides and then move the cubes to a plate.

Add the carrots and diced onions to the pan, cooking until they are softened and lightly browned. Stir in the garlic, tomato paste and thyme, and cook for 1 minute. Pour in the wine and bring it to a boil. Boil for 2 minutes and then add the beef stock. Bring it to a simmer add in the beef and bacon, and then cover the pan with the lid.

Place the pan in the oven for 1½ hours, or until the meat is tender.

Place the pan back on the stovetop. In a skillet, melt two tablespoons of butter and sauté the mushrooms until they are browned, about 8 minutes. Add the mushrooms and pearl onions to the stew.

In the same skillet, melt the remaining 2 tablespoons of butter and stir in the flour to make a roux. Whisk continuously for 1 minute. Add about a cup of liquid from the stew to the roux, whisking out the lumps. Pour the entire mixture into the stew and heat it to a gentle boil.

Meanwhile, turn the oven temperature to 400°F.

To Make the Biscuit Topping:

In a medium bowl mix together the flour, baking powder, baking soda, salt and pepper, and cut in the cold butter with a pastry cutter until the mixture resembles peas sized crumbs. Stir in both cheeses and pour in the buttermilk. Stir until the mixture is combined, but do not overmix.

Drop eight large mounds of dough over the top of the stew to form a “crust.” Bake it in the oven for 35-40 minutes, or until the stew is bubbling and the biscuits are cooked through.

Let it rest 10 minutes before serving.

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