Alive and Cooking

Beef Burgundy Pie

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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


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.

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

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

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

Beef Burgundy Pie