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Beef Burgundy Pie


  • 1.5 kg stewing beef

  • 200g of button mushroom

  • 2 sticks of celery

  • 2 carrots

  • 1 leek

  • 1 brown onion

  • Worcestershire sauce

  • 1/2 cup Balsamic vinegar

  • 200ml red wine

  • 2 litres mixed Vegeta Beef stock

  • Puff pastry

  • Shortcrust pastry


  • 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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Posted by Sandra1416Report
no indication as to when balsamic to be added - too much liquid for reduction (how do you reduce liquid when lid is on) flavour was fantastic though. I doubled the meat & veg and only used 1/2 quantity stock and finished in slow cooker rather than on stove top.
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.