For Pi Day, March 14, 2020, I made this Beef Burgundy Pie. I make a different pie every year, and for 2020, I decided to do a beef pie. There is a little kick from red pepper paste that takes this over the top.
What is π Day?
If you haven’t heard of Pi Day before, it’s when people who like to bake, bake a pie for the day celebrating the mathematical constant, Pi, which is defined as the ratio of a circle’s circumference to its diameter. The number π appears in many formulas in all areas of mathematics and physics. It is approximately equal to 3.14159. Since March 14 starts with 314, it has been designated as Pi Day since 2009.
Let’s Make Beef Burgundy Pie
A chuck roast is a good and inexpensive cut of meat to use for this dish. I bought a little over three-pound chuck roast, cut off about one pound for this, and the remaining beef I ground up for burgers and meatloaf. I also bought a lean pork roast, about 2 pounds, cut some of it for stew, and the rest I ground for meatloaf. The trimmings from the pork roast were used here.
You don’t have to buy expensive red wine for this. The red wine that you like is fine. You don’t have to purchase good sherry for this, either. I keep a bottle of cooking sherry just for mushrooms.
If you cannot find red pepper paste, you can take an equal amount of tomato paste and mix it with either one teaspoon of Aleppo pepper or one teaspoon of paprika with a pinch of cayenne.
The pan I used to make the pie is the inside of an old crockpot that I bought at a resale shop a few years ago. Whatever container you use should be able to hold 3 quarts.
To make Beurre Manié, mix butter and flour, rubbing it together with your fingers. Keep it in the refrigerator to thicken soups, stews, or gravy at the last minute.
Of course, if you don’t want to make this into a pie, the filling here is excellent over noodles or spaetzle. Enjoy!
- 1/4 cup Flour
- 1/4 teaspoon Black pepper
- 3 teaspoon Beef Base
- 3 cups water, boiling
- 1 pound Chuck roast, cut
- 1 tablespoon Olive oil
- 1 tablespoon bacon fat
- 1/2 Onions, chopped
- 2 small Carrots, chopped
- 3 cloves Garlic, minced
- 2 slices Bacon, cut
- 1/8 pound pork roast, fatty pieces
- 1 Bay leaf
- 1/4 cup Red wine
- 12 medium mushrooms, quartered
- 1 tablespoon Shallots in oil
- 1 tablespoon Sherry
- 1/2 cup Red wine
- 2 tablespoon Red pepper paste
- 1/4 teaspoon thyme
- 1 teaspoon Sunny Paris
- 2 tablespoon beurre manié
- 1 pie crust
- 2 tablespoon Sour cream
- Get your pans assembled.
- Get your mise en place assembled.
- Cut the roast into 1-inch pieces and set aside. Cut the pork into 1-inch pieces and set aside. Cut the bacon into 1/4 inch slices and set aside.
- Mix the flour and pepper together in a medium bowl then add the beef and mix together making sure all the surfaces are covered. Set aside. Mix together 3 teaspoons of beef base and 3 cups of boiling water. Set aside.
- Heat a Dutch oven and add the olive oil and bacon fat. When the oil is almost smoking, add the onions and saute them until they are translucent. Add the garlic and saute it, then add the carrots and saute them for a few minutes. Add the bacon pieces and saute them until they are no longer raw.
- Add the meat and brown it, stirring frequently.
- Put the browned meat into the Instant Pot with 1 cup of the beef base mixture and the bay leaf. Set it on Pressure and cook for 20 minutes. Let it Natural Release for 10 minutes then Quick Release after that.
- In the meantime, deglaze the Dutch oven with 1/4 cup of the wine and turn off the heat while the meat is in the Instant Pot.
- Just before the meat is done, add Shallots in Oil to the Dutch oven. Saute that for a minute or so then add the mushrooms. Saute them for a minute and add the sherry. Saute until the mushrooms have given up their liquid.
- By this time, the meat should be done. Carefully transfer the meat and the liquid to the Dutch oven. Add the remaining wine, the red pepper paste, and Sunny Paris. Mix together and add the remaining beef stock.
- Let the mixture cook on low for about an hour and a half.
- Get your casserole or deep pie pan ready and have your pie dough rolled out.
- Put the beurre manié in the stew mixture and stir until the mixture has thickened.
- Carefully pour the mixture into the pie pan. Top with the crust. Make a hole in the crust in whatever shape you want.
- Bake at 350 for about 45 minutes or until the crust is nicely browned.
- Decorate with sour cream and serve.