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Mary Berry Beef Bourguignon Pie Recipe

Mary Berry Beef Bourguignon Pie Recipe

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.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 minutes
Course  Main Dish
Cuisine British-French Fusion
Servings 6
Calories 580 kcal

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.
Keyword Mary Berry Beef Bourguignon Pie Recipe