• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beef Burgundy Pot Pies

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 3 tb Olive oil
  • 1 c Mushrooms; sliced
  • 1 md Onion; diced
  • 1 md Carrot; thinly sliced
  • 1 lb Beef sirloin; trimmed of
  • -fat, cut in 1/2" cubes
  • 1 tb All-purpose flour
  • 1/3 c Dry red wine
  • 1 c Peas; frozen
  • 3/4 ts Dried thyme
  • Salt and pepper
  • 1 Sheet frozen puff pastry;
  • -half 17-oz. pkg., thawed
  • 1 Egg yolk; lightly beaten



In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.

Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.


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