Cooking beef bourguignon is a task worth doing. It may take a lot of time – at least three hours – and a bit of patience, but you will certainly end up with a sumptuous dish at the end of the cooking process. You’ve got tender beef and various vegetables cooked in broth made rich and flavorful by bourbon and an array of spices as filling for the pie. Your family will be impressed at your efforts for making this amazing dish. This spectacular recipe is from Bon Appetit.
Ingredients:
3 tablespoons olive oil
½ cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt and freshly ground black pepper
1½ pounds boneless beef chuck, cut into 2-inch pieces
3 slices bacon cut into ¼-inch pieces
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
½ cup finely chopped fresh parsley
1 medium carrot, peeled, finely chopped
1 garlic clove, finely chopped
2 tablespoons brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups low-sodium chicken broth
1 cup red wine
5 tablespoons unsalted butter, room temperature, divided
8 ounces crimini mushrooms, stems removed
8 ounces pearl onions, peeled
1 tablespoon fresh lemon juice
2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
1 large egg, beaten to blend
