Name: Beef Bourguignonne Pot Pie
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; ½ cup plus 1 tablespoon all-purpose flour, plus more; Kosher salt and freshly ground black pepper; 1½ pounds boneless beef chuck, cut into 2-inch pieces; 3 slices bacon cut into ¼-inch pieces; 1 medium onion, finely chopped; 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced; 1 medium carrot, peeled, finely chopped; 1 garlic clove, finely chopped; ½ cup finely chopped fresh parsley; 2 tablespoons brandy or bourbon; 4 sprigs thyme, leaves stripped; 1 bay leaf; 1 star anise pod; 2 cups low-sodium chicken broth; 1 cup red wine; 5 tablespoons unsalted butter, room temperature, divided; 8 ounces crimini mushrooms, stems removed; 8 ounces pearl onions, peeled; 1 tablespoon fresh lemon juice; 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed; 1 large egg, beaten to blend; ¾-inch-diameter cookie cutter or pastry tip

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Gentl & Hyers

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Recipe notes