Bring the taste of Burgundy, France, to your kitchen with Beef Burgundy Pie. This dish takes the rich flavors of beef bourguignon and transforms them into an easy, elegant pie. With a single ready-made crust, you can create a show-stopping dinner without the fuss.
Beef Bourguignon
The Burgundy region of France, famous for its wine and cuisine, is the birthplace of beef bourguignon. Peasants originally created the dish to tenderize tough cuts of meat using slow cooking. The wine was included both as a tenderizer and to mask the flavor of old beef. Over time, this humble stew gained fame, becoming a cornerstone of French gastronomy. It was one of Julia Child’s signature dishes. It also appeared in Julie & Julia from Child’s 1961 *Mastering the Art of French Cooking.
Beef Burgundy Pie elevates this classic dish by wrapping it in a golden, flaky crust, turning it into a complete meal. The best part? You can skip the hassle of making pastry from scratch by using a ready-made crust. This shortcut saves time while still delivering a beautiful, crowd-pleasing presentation.
The filling combines tender chunks of beef, mushrooms, carrots, and onions, all simmered in a rich red wine sauce. Once the filling is ready, simply spoon it into a pie dish, cover it with the crust, and bake until golden brown. The result is a dish that looks sophisticated yet is surprisingly easy to make.
Making Beef Burgundy
Beef Burgundy is surprisingly simple to make. It just takes time, but that was fine in the peasant home, where many chores needed to be done. There wasn’t time to stand in front of a stove all day. Slow cooking breaks down the muscle in tough beef muscle,s which is what the peasant would have. The tender pieces were sold to the rich.
The *Instant Pot makes the beef extra tender while retaining the nutrients and richness. It also makes quick work of the potatoes, so it’s a handy tool to have.
The classic dish also calls for lardons. A lardon is a small strip or cube of fatty bacon threaded with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. If you don’t have lardons on hand, feel free to use *Better than Boullion’s Ham base.
Use your preferred dry red wine. Burgundy would be preferred, but Shiraz or Merlot would do fine, too. Get two bottles, one glass for the pot, and the rest to go with the meal.
Perfect for busy weeknights or relaxed dinner parties, Beef Burgundy Pie brings a touch of French elegance to your table with minimal effort. Pair it with a fresh green salad or crusty bread for a meal that feels both comforting and special.
Beef Burgundy Pie Recipe
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Beef Burgundy Pie
Equipment
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Ingredients
- 2 tablespoons *olive oil
- 1 carrot, chopped
- 1 onion, minced
- 4 cloves garlic, chopped
- ½ teaspoon *ham base
- 1 pound flap steak, cut
- 2 tablespoons *flour
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon *beef base
- 2 ounces red wine
- 1 cup Water, boiling
- 2 cups potatoes, chopped
- 1 cup water
- 2 tablespoons *flour
- 2 cups mushrooms, sliced
- ½ cup pearl onions
- 1 pie crust
Instructions
- Mise en Place
- 2 tablespoons olive oil, 1 carrot, 1 onion, 1/2 teaspoon ham baseHeat the skillet and add the oil. When the oil is shimmering, add the carrot and chopped onion. Add the ham base. Sauté until the onion is translucent.
- 4 cloves garlicAdd and sauté in the garlic. When the garlic is translucent, push the vegetables to the edge of the pan.
- 2 tablespoons flour, 1 pound flap steak, 1 teaspoon salt, 1 teaspoon black pepperPut 2 tablespoons of flour, salt, and pepper on the beef and move it around until all the meat is covered.
- Add the beef to the cast iron pan and brown on all sides.
Prepare the Meat
- 1 teaspoon beef base, 1 cup Water, 2 ounces red wineMix the beef base, boiling water, and red wine, then pour into the Instant Pot.
- Transfer the meat to the Instant Pot. Close the pot. Cook on high for 20 minutes. Use Natural Release.
- 2 tablespoons flourPut the beef and liquid in the cast iron skillet. Add the remaining flour. Set the heat to low.
Prepare the Potatoes
- 2 cups potatoes, 1 cup waterPut the potatoes in the Instant Pot with 1 cup of water and cook for 12 minutes. Drain.
Finish the Filling
- Stir the mixture in the pan until slightly thickened.
- 2 cups mushrooms, 1/2 cup pearl onionsAdd the mushrooms, pearl onions, and potatoes and stir them in.
- Heat the oven to 400 °F (204 °C).
- 1 pie crustTop the pan with the pie crust. Cut a hole in the dough or make a Pi sign if you want.
- Bake in the oven for 20 minutes or until the crust has browned. Let the pie rest for 10 minutes before cutting into it.
Notes
Nutrition
Usually, when I make quiche, I only make one, so I had one leftover pie crust to use. I also had pearl onions, carrots, potatoes, thinly sliced flap steak, and a bottle of Shiraz on hand. I made a Beef Bourguignon Pie for Pi Day in 2021 but was not pleased by its appearance, so I was determined this one would be better – and it was.
