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Beef Burgundy Pie



  • 1.

    Brown Mushrooms in a big pan with some extra light olive oil. Once mushrooms have softened add in celery, carrots, leek, onion and Worcestershire sauce. Cook vegetables until they start to soften or about 6 minutes. Take out all vegetables and place to the side. Add some oil and brown beef. Add red wine and bring to boil.

  • 2.

    Add cooked vegetable back to beef and red wine mix along with 2 liters of stock. Simmer for 1 hour with lid on.

  • 3.

    Line a baking dish with short crust pastry making sure there is no air bubbles between dish and pastry.

  • 4.

    Add contents from pan to the baking dish and cover with puff pastry crimping the edges. (Make sure you place a hole in the puff pastry).

  • 5.

    Bake in a hot oven for 30-40 minutes at 200C.


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Shiraz, Merlot and Cabernet are the best wines to pair with Beef Burgundy Pie.


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Posted by Bad_MannersReport
@dianne - I tried chucking the balsamic in at the same time as the Worcestershire, but it was just a bit too much. I reckon you could just leave it out altogether.
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