Love a hearty pie that warms your soul? This Mary Berry Beef Bourguignon Pie recipe is pure comfort. Tender beef simmers in rich red wine gravy. Flaky pastry tops it all.
Perfect for cozy nights. I’ve made this Mary Berry Beef Bourguignon Pie recipe many times. It’s easy to follow. How to make Mary Berry Beef Bourguignon Pie at home? You’ll love the results. Grab your apron. Let’s bake!
My Story With This Comforting Mary Berry Beef Bourguignon Pie
I first tried Mary Berry Beef Bourguignon Pie on a rainy autumn evening. My gran shared her old cookbook. The smell hit me—beef and wine and herbs. It felt like a hug.
Now I make it for family dinners. Kids beg for seconds. It’s my go-to for stress relief. One time I burned the pastry. Laughed it off and tried again. This pie forgives mistakes. Share it with loved ones. Create your own memories.
Equipment List
- Large casserole dish or Dutch oven
- Frying pan
- Wooden spoon
- Rolling pin
- Pie dish (9-inch)
- Pastry brush
- Knife and chopping board
- Measuring jug and spoons
- Oven mitts
Recipe Overview
- Recipe Name: Mary Berry Beef Bourguignon Pie
- Servings: 6
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours
- Course: Main Dish
- Cuisine: British-French Fusion
- Calories: 580 kcal per serving
Ingredients for Mary Berry Beef Bourguignon Pie
For the filling:
- 1.5 lbs (700g) stewing beef, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 garlic cloves, minced
- 8 oz (225g) button mushrooms, halved
- 2 tbsp tomato paste
- 2 cups (475ml) red wine (like Burgundy)
- 1 cup (240ml) beef stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
For the pastry:
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) cold butter, cubed
- 1/2 cup (120ml) cold water
- 1 egg, beaten (for glaze)
These ingredients for Mary Berry Beef Bourguignon Pie make it rich and simple. No fancy items needed.
Instructions for Mary Berry Beef Bourguignon Pie
1. Brown the Beef
Heat olive oil in a large casserole dish over medium heat. Add beef cubes in batches. Brown on all sides for 5 minutes. This seals in juices. Remove beef and set aside. Takes about 10 minutes total.
2. Cook the Vegetables
In the same dish, add chopped onion and sliced carrots. Cook for 5 minutes until soft. Stir in minced garlic and mushrooms. Sauté 3 more minutes. Veggies release sweet flavors.
3. Build the Sauce
Stir in tomato paste. Cook 2 minutes. Pour in red wine and beef stock. Scrape pan bits for extra taste. Add browned beef, bay leaves, thyme, salt, and pepper. Bring to a boil.
4. Simmer the Filling
Cover the dish. Reduce heat to low. Simmer gently for 2 hours. Stir every 30 minutes. Beef turns fork-tender. Gravy thickens nicely. Remove bay leaves. Let cool slightly.
5. Make the Pastry
Mix flour and cold butter in a bowl. Rub until crumbly like breadcrumbs. Add cold water bit by bit. Knead into a soft dough. Wrap and chill 20 minutes. Keeps it flaky.
6. Assemble the Pie
Preheat oven to 375°F (190°C). Roll pastry on floured surface to fit pie dish. Spoon cooled filling into dish. Cover with pastry. Trim edges. Crimp with fork. Cut steam vents.
7. Bake to Golden Perfection
Brush pastry with beaten egg. Bake 30-35 minutes until golden and bubbling. Pastry crisps up beautifully. Let rest 10 minutes before slicing. Serve hot. How to make Mary Berry Beef Bourguignon Pie? This Mary Berry Beef Bourguignon Pie recipe nails it!
Cooking Tips and Simple Recipe Variations
- Use chuck or braising steak for best tenderness.
- No red wine? Swap with beef broth and balsamic vinegar.
- Add pearl onions for authentic French touch.
- Make it quicker: Use a pressure cooker for simmering (45 mins).
- Gluten-free? Swap flour for gluten-free blend in pastry.
- Freeze unbaked pie for up to 3 months. Bake from frozen, add 10 mins.
- Thicken gravy with cornstarch slurry if too thin.
- Double herbs for bolder flavor—fresh rosemary works great.
Little History Behind This Comfort Food
Beef Bourguignon hails from Burgundy France. Peasants slow-cooked tough beef in local red wine. Mary Berry and the baking queen and turned it into a pie. Her BBC shows made it a British favorite.
It’s hearty peasant food gone fancy. Perfect for cold days. This twist honors her simple, foolproof style.
What to Serve With This Dish
Pair with creamy mashed potatoes. They soak up gravy. Add steamed green beans. Crunch balances richness. Fresh crusty bread mops the plate. For salads and try rocket with balsamic.
A simple green salad cuts the heaviness. Red wine like Pinot Noir matches perfectly.
Occasion or Event Ideas
Family Sunday roasts. Cozy winter dinners. Book club nights. It feeds a crowd. Potlucks shine here—easy to transport. Romantic date nights with candles. Holiday gatherings too. Even game nights—pie slices warm hearts.
Storage and Reheating Tips
- Cool pie completely before storing.
- Fridge: Up to 3 days in airtight container.
- Freezer: Up to 3 months, wrapped well.
- Reheat: Oven at 350°F (175°C) for 20-25 mins.
- Microwave slices for 2 mins, but pastry softens.
- Avoid boiling—ruins flaky top.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 580 kcal | 29% |
| Protein | 32g | 64% |
| Fat | 28g | 36% |
| Carbs | 45g | 16% |
| Fiber | 3g | 11% |
| Iron | 4mg | 22% |
| Sodium | 650mg | 28% |
Values based on 6 servings. Varies by ingredients.
Is This Dish Good for You?
Yes, this Mary Berry Beef Bourguignon Pie recipe brings balance. Beef gives protein for muscles. Veggies like carrots add vitamins A and C. Red wine has antioxidants. Pastry provides energy carbs.
It’s filling, so smaller portions work. Moderation keeps it healthy. Swap butter for oil to cut fat. Great for iron boost. Families love it without guilt.
Mary Berry Beef Bourguignon Pie Recipe
Ingredients
- 1.5 lbs 700g stewing beef, cubed
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots sliced
- 2 garlic cloves minced
- 8 oz 225g button mushrooms, halved
- 2 tbsp tomato paste
- 2 cups 475ml red wine (like Burgundy)
- 1 cup 240ml beef stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 cups 250g all-purpose flour
- 1/2 cup 115g cold butter, cubed
- 1/2 cup 120ml cold water
- 1 egg beaten (for glaze)
Instructions
Brown the Beef
- Heat olive oil in a large casserole dish over medium heat. Add beef cubes in batches. Brown on all sides for 5 minutes. This seals in juices. Remove beef and set aside. Takes about 10 minutes total.
Cook the Vegetables
- In the same dish, add chopped onion and sliced carrots. Cook for 5 minutes until soft. Stir in minced garlic and mushrooms. Sauté 3 more minutes. Veggies release sweet flavors.
Build the Sauce
- Stir in tomato paste. Cook 2 minutes. Pour in red wine and beef stock. Scrape pan bits for extra taste. Add browned beef, bay leaves, thyme, salt, and pepper. Bring to a boil.
Simmer the Filling
- Cover the dish. Reduce heat to low. Simmer gently for 2 hours. Stir every 30 minutes. Beef turns fork-tender. Gravy thickens nicely. Remove bay leaves. Let cool slightly.
Make the Pastry
- Mix flour and cold butter in a bowl. Rub until crumbly like breadcrumbs. Add cold water bit by bit. Knead into a soft dough. Wrap and chill 20 minutes. Keeps it flaky.
Assemble the Pie
- Preheat oven to 375°F (190°C). Roll pastry on floured surface to fit pie dish. Spoon cooled filling into dish. Cover with pastry. Trim edges. Crimp with fork. Cut steam vents.
Bake to Golden Perfection
- Brush pastry with beaten egg. Bake 30-35 minutes until golden and bubbling. Pastry crisps up beautifully. Let rest 10 minutes before slicing. Serve hot. How to make Mary Berry Beef Bourguignon Pie? This Mary Berry Beef Bourguignon Pie recipe nails it!
Notes
- Use chuck or braising steak for best tenderness.
- No red wine? Swap with beef broth and balsamic vinegar.
- Add pearl onions for authentic French touch.
- Make it quicker: Use a pressure cooker for simmering (45 mins).
- Gluten-free? Swap flour for gluten-free blend in pastry.
- Freeze unbaked pie for up to 3 months. Bake from frozen, add 10 mins.
- Thicken gravy with cornstarch slurry if too thin.
- Double herbs for bolder flavor—fresh rosemary works great.
FAQs about Mary Berry Beef Bourguignon Pie
Can I make Mary Berry Beef Bourguignon Pie ahead of time?
Yes! Prepare filling a day early. It deepens flavors. Assemble and bake fresh. Or freeze the whole pie. Thaw overnight in fridge. Bake as directed. Perfect for busy weeks.
What if my gravy is too thin?
Simmer uncovered 10 more minutes. Or mix 1 tsp cornstarch with water. Stir in hot filling. Thickens fast. Always cool before adding pastry.
Is red wine necessary for this recipe?
Not at all. Use grape juice, broth, or cranberry juice. Add vinegar for tang. Kids love the non-alcohol version. Tastes just as cozy.
How do I know when the beef is tender enough?
It shreds easily with a fork. Two hours usually does it. Test at 1.5 hours. Tough beef needs more time. Patience pays off.
Can vegetarians enjoy this pie?
Swap beef for mushrooms and lentils. Use veggie stock. Same steps. Rich and hearty. Everyone digs in.
Final Thoughts
There you have it—your new favorite Mary Berry Beef Bourguignon Pie recipe. It’s simple and forgiving and oh-so-delicious. I smile every time I serve it.
The flaky crust cracks open to reveal that boozy beef goodness. Try it this weekend.
Share with friends. You’ll feel like a pro baker. Got tweaks or stories? Drop a comment below. Happy cooking, friends—what’s your go-to comfort pie?
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!