Mary Berry Beef Bourguignon Pie Recipe [Tips & Tricks]

If you’re looking for a dish that combines rich flavors, hearty ingredients, and a touch of elegance, Mary Berry’s Beef Bourguignon Pie is an absolute must-try!

This recipe takes the classic French beef bourguignon and turns it into a comforting, savory pie with a golden, flaky crust. It’s a perfect balance of tender beef, deep red wine sauce, and a medley of vegetables, all wrapped up in a warm, satisfying pie that’s ideal for any occasion. Whether you’re cooking for a special dinner or simply craving something delicious, Mary Berry’s twist on this classic dish will surely win you over with every bite!

Mary Berry Beef Bourguignon Pie Recipe

Ingredients Needed

To make Mary Berry’s Beef Bourguignon Pie, you’ll need a hearty selection of ingredients that come together to create a rich, flavorful dish that combines the depth of beef bourguignon with the comfort of a classic pie. Here’s a comprehensive list:

For The Beef Bourguignon Filling

• Beef Stew Meat (such as chuck or brisket): About 1kg (2.2 lbs). The beef needs to be well-marbled with fat to ensure tenderness as it slowly cooks in the rich sauce.
• Carrots: 2 medium, peeled and diced. These will add a touch of sweetness and earthiness to balance the richness of the beef.
• Onion: 1 large onion, finely chopped. It gives a savory base to the dish, infusing the sauce with deep flavors as it cooks.
• Garlic: 2 cloves, minced. Adds aromatic depth that will infuse throughout the filling.
• Button Mushrooms: 200g (7 oz), sliced. These add texture and a savory, umami flavor to the stew.
• Bacon Lardons: 150g (5.3 oz), chopped. Bacon brings a smoky richness that enhances the beef’s flavor.
• Red Wine: 300ml (1 ¼ cups), preferably a full-bodied red wine like Burgundy or Merlot. The wine is essential for making the base of the sauce, creating the deep, flavorful gravy.
• Beef Stock: 300ml (1 ¼ cups). This helps develop the sauce and keeps the filling moist and flavorful.
• Thyme: A few sprigs, or about 1 teaspoon dried. Thyme is the quintessential herb that infuses the filling with aromatic notes.
• Bay Leaves: 2. These will add depth and an earthy fragrance to the sauce.
• Tomato Purée: 1 tablespoon. It contributes a slight acidity and enhances the richness of the sauce.
• Flour: 1-2 tablespoons, to thicken the sauce. It helps create a rich, gravy-like consistency that will cling to the beef.
• Butter or Oil: For browning the meat and vegetables. Butter provides a rich flavor, but oil is great for frying at higher temperatures.

For The Pie Crust

• Puff Pastry: 500g (17.6 oz). The buttery layers of puff pastry form the golden, flaky lid that contrasts wonderfully with the savory filling beneath.
• Egg: 1, beaten. This is for glazing the pastry, helping it achieve that beautiful golden-brown finish when baked.

Equipment Needed

When preparing this comforting Beef Bourguignon Pie, having the right equipment will make the process smoother and ensure the dish comes out just right.

1. Large Heavy-Based Pot or Dutch Oven: A thick-bottomed pot is key for searing the beef and sautéing the vegetables. A Dutch oven is ideal for braising, as it retains heat evenly and keeps the stew at a consistent temperature.
2. Sharp Knife and Chopping Board: For chopping the beef, vegetables, and herbs. A sharp knife ensures clean cuts, especially when dealing with tougher cuts of meat.
3. Wooden Spoon: For stirring and ensuring nothing sticks to the bottom of the pan while cooking.
4. Rolling Pin: You’ll need this to roll out the puff pastry to fit your pie dish.
5. Pie Dish or Pie Tin: A sturdy pie dish, about 23 cm (9 inches) in diameter, will be perfect for this hearty dish.
6. Pastry Brush: Used to brush the beaten egg over the puff pastry for that glossy, golden finish.
7. Strainer or Sieve: To strain the beef bourguignon sauce if you want a smoother filling without any bits of herbs and vegetables.
8. Oven: To bake the pie until the pastry is golden and crisp.

How To Make Mary Berry’s Beef Bourguignon Pie

Making Mary Berry’s Beef Bourguignon Pie involves several stages, but each step builds towards a rich, flavorful, and comforting dish. Here’s how to make it:

Step 1: Prepare The Beef Bourguignon Filling

• Begin by heating a little oil or butter in your large heavy-based pot. Brown the beef stew meat in batches over medium-high heat. It’s crucial not to overcrowd the pan to ensure the meat browns properly rather than steams.
• Remove the browned beef and set it aside. In the same pot, add the chopped onion, carrots, and bacon lardons. Sauté for around 5-7 minutes until the vegetables soften and the bacon starts to crisp up.
• Add the garlic and sliced mushrooms and cook for another 3 minutes until the mushrooms start releasing their moisture.
• Sprinkle in the flour and stir well to coat the vegetables and bacon. This helps thicken the sauce as it cooks.
• Pour in the red wine, scraping up any bits of caramelized goodness from the bottom of the pan. This is where a lot of the flavor comes from!
• Add the beef stock, tomato purée, thyme, and bay leaves. Return the browned beef to the pot, along with any juices that have accumulated on the plate.
• Bring the mixture to a simmer, cover, and cook for about 1 ½ to 2 hours on low heat, or until the beef is tender and the sauce has thickened.

Step 2: Assemble The Pie

• Preheat your oven to 200°C (180°C fan) or 400°F.
• Once the filling is cooked and the beef is tender, discard the bay leaves and thyme sprigs. If you prefer a smoother filling, you can strain the sauce to remove any vegetable bits. Allow the filling to cool slightly.
• Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm (1/8 inch) and large enough to cover your pie dish. Press the pastry into the dish, trimming off any excess around the edges.
• Spoon the cooled beef bourguignon filling into the pastry-lined pie dish, ensuring it’s evenly spread.
• Brush the edges of the pastry with a little water, then roll out the remaining pastry and place it over the top of the pie. Press the edges together and crimp with a fork to seal. Cut a few slits in the top to allow steam to escape.
• Brush the top of the pastry with the beaten egg for a golden finish.

Step 3: Bake The Pie

• Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and puffed. If the pastry starts to brown too quickly, cover it with foil and continue baking until fully cooked.
• Once baked, allow the pie to rest for 10 minutes before slicing and serving.

Expert Tips

1. Browning the Meat: Make sure to brown the beef properly. This adds flavor and enhances the depth of the stew. Don’t skip this step, as it’s key to developing the flavor.
2. Use Quality Wine: The wine plays a pivotal role in the flavor of the sauce. Choose a good-quality red wine that you would enjoy drinking, preferably one with robust flavors like a Burgundy or a Merlot. The wine is reduced during cooking, so its flavors become concentrated.
3. Pastry Matters: For the best results, use a high-quality puff pastry. If you want extra flakiness, opt for butter-based pastry. You can even make your own if you’re feeling adventurous!
4. Let the Filling Cool: Don’t put hot filling directly into the pastry as it will cause the base to become soggy. Allow the filling to cool slightly before assembling the pie.
5. Freezing Tip: This pie freezes wonderfully. If you want to make it ahead of time, assemble it and freeze before baking. Simply brush the pastry with egg wash, wrap it well, and freeze. Bake from frozen, adding a little extra time if needed.

Mary Berry’s Beef Bourguignon Pie is a delicious and comforting dish that elevates the classic beef bourguignon into a show-stopping pie. The rich, tender beef and vegetables, enveloped in a golden, flaky puff pastry, make for a perfect meal, especially on colder days.

With its deep flavors from the red wine and herbs, balanced with the sweetness of the carrots and mushrooms, this pie brings everything that’s good about traditional French cooking into a cozy, hearty pie. Whether you’re cooking for family or impressing guests, this pie is sure to be a crowd-pleaser, combining comfort, elegance, and a bit of culinary flair.

Easy Recipe Variations For Mary Berry’s Beef Bourguignon Pie

Mary Berry’s Beef Bourguignon Pie is a comforting and hearty dish that’s rich in flavor, combining tender beef, aromatic vegetables, and a velvety red wine sauce, all encased in a golden, flaky pastry. While her classic recipe is a masterpiece in its own right, there are numerous easy variations that can make the dish uniquely your own. By adjusting ingredients or adding different flavors, you can infuse a new twist without losing the essence of the dish.

1. Vegetable Variations:

   For those looking to boost the nutritional profile or add variety to the pie, try swapping in different root vegetables. Alongside the typical onions, carrots, and celery, you could introduce parsnips, turnips, or even sweet potatoes.

   These vegetables can add subtle sweetness or earthy flavors that complement the richness of the beef. If you prefer a lighter version, you might also consider adding mushrooms or peas for an extra burst of color and texture.

2. Beef Alternatives:

   While Mary Berry’s recipe calls for stewing beef, you can experiment with different cuts of meat. For a slightly leaner option, try using braising steak or even chuck steak, which will still become tender with slow cooking.

   Alternatively, for a twist on the traditional, using lamb or venison instead of beef brings a new layer of flavor. Game meats can provide a more robust, slightly gamier taste that pairs beautifully with the deep, savory sauce.

3. Red Wine Variations:

   The red wine sauce is what gives the Beef Bourguignon Pie its signature depth of flavor. While Mary Berry recommends using a Burgundy wine, you could easily substitute it with a variety of other red wines.

   A Shiraz or Malbec will bring a bolder, spicier note to the dish, while a Merlot or Cabernet Sauvignon will provide a smoother, slightly sweeter undertone. For a non-alcoholic option, you can replace the wine with a rich, flavorful beef stock, or even a non-alcoholic red wine for similar results.

4. Herb and Seasoning Adjustments:

   Mary Berry’s recipe is rich with traditional herbs like thyme and bay leaves. However, if you’re looking for a slightly different flavor profile, try experimenting with rosemary, sage, or even a bit of rosemary salt.

   Adding a hint of garlic or a dash of smoked paprika can provide a new aromatic experience without overwhelming the dish. You can also play around with fresh versus dried herbs to see which one you prefer in the context of your pie.

5. Pastry Variations:

   The pie crust is a pivotal part of the Beef Bourguignon Pie experience.

   While a standard puff pastry crust works wonderfully, why not try a shortcrust pastry for a more buttery, crumbly texture?

   For a modern twist, opt for a cheddar or parmesan-infused crust. If you want to avoid using store-bought pastry, you could even make a homemade herbed crust, blending in a mix of fresh parsley and thyme for an extra touch of flavor.

By playing around with these simple variations, you can create a personalized version of this beloved dish, keeping all of its original comforting qualities while adding your own flair.

Best Practices To Store Leftovers

After enjoying Mary Berry’s Beef Bourguignon Pie, it’s natural to want to preserve any leftovers for another meal. Storing the pie properly will ensure that it maintains its flavor and texture, and you can enjoy it just as much the next day. Follow these best practices to ensure your leftovers remain delicious.

1. Cooling Down:

   First and foremost, allow the Beef Bourguignon Pie to cool down to room temperature before storing it. This will help avoid condensation that can cause the crust to become soggy. You can speed up the cooling process by placing the pie on a cooling rack, allowing air to circulate around it.

2. Storing in the Fridge:

   Once the pie has cooled, transfer any leftover portions into an airtight container. If you have the entire pie left, you can wrap it tightly in plastic wrap or aluminum foil before placing it in a large airtight container.

   Leftovers can be kept in the fridge for up to 3 days. Be sure to consume it within that time frame to enjoy it at its best.

3. Freezing Leftovers:

   If you’re not planning to eat the leftovers within a few days, freezing is a great option. Slice the pie into individual portions and wrap each slice tightly in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.

   Alternatively, you can freeze the whole pie. Be sure to label it with the date, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, defrost the pie in the fridge overnight and reheat in the oven for a crispy crust.

4. Reheating Tips:

   When reheating your leftover Beef Bourguignon Pie, aim for a method that preserves both the crust and the filling. The oven is the best option-preheat it to 180°C (350°F) and bake the pie for 20-25 minutes, or until the filling is hot and the pastry is crispy again.

   You can cover the pie loosely with foil to prevent the crust from burning, and remove the foil in the last 5 minutes of baking to crisp up the pastry. Reheating in a microwave is not ideal because it can result in a soggy crust, but if necessary, microwave individual portions on a microwave-safe plate for 1-2 minutes, then transfer them to a hot skillet to crisp the base.

By following these simple tips, your leftover Beef Bourguignon Pie will be just as satisfying as when it was first served.

What Goes Well With Beef Bourguignon Pie

Pairing sides and beverages with Beef Bourguignon Pie is an enjoyable part of the dining experience, as it allows you to complement the rich, savory flavors of the pie with lighter or more complementary elements. Here are some fantastic options to elevate the meal.

1. Vegetable Sides:

   Since Beef Bourguignon Pie is a rich, meaty dish, lighter vegetable sides are perfect to balance the meal. A fresh green salad with a tangy vinaigrette will help cut through the richness of the pie.

   Alternatively, sautéed spinach or steamed green beans, lightly seasoned with garlic and lemon, can provide a crisp, fresh contrast to the deep flavors of the pie. Roasted Brussels sprouts, lightly caramelized in the oven, will also complement the pie beautifully.

2. Potato Dishes:

   Potatoes and beef are a classic pairing, and they work wonderfully with this dish. A creamy mashed potato, especially if made with a bit of garlic and butter, is an ideal accompaniment.

   If you prefer something a bit more textural, roasted baby potatoes with rosemary or thyme make for a satisfying side. For a lighter option, try a simple potato salad with a mustard dressing.

3. Bread:

   For those who love a bit of bread with their meal, consider serving slices of crusty baguette or a rustic country loaf. The bread will help soak up the flavorful gravy from the Beef Bourguignon Pie and offer a comforting contrast to the buttery, flaky pastry.

4. Wine Pairings:

   When it comes to beverages, a rich, full-bodied red wine is a natural match. A Burgundy wine or a Pinot Noir will highlight the deep flavors of the beef and wine sauce.

   If you prefer something a little bolder, a Cabernet Sauvignon or Merlot could also pair beautifully. For a non-alcoholic option, a robust non-alcoholic red wine or even a sparkling water with a twist of lemon would work well.

5. Other Sides:

   To further enhance the experience, you could also serve a small portion of pickled vegetables, such as cornichons or pickled onions, which can provide a sharp contrast to the richness of the pie. A smooth, creamy horseradish sauce on the side would also add a spicy kick that works wonderfully with the beef.

Conclusion

Mary Berry’s Beef Bourguignon Pie is the epitome of comfort food, offering rich flavors and hearty textures that make it a perfect dish for any occasion. With a few easy variations, you can adapt the recipe to suit your tastes, whether by experimenting with different vegetables, meats, or wines.

Properly storing leftovers ensures you can enjoy this dish even after the initial meal, whether by refrigerating it for a few days or freezing it for a longer period. Pairing the pie with light vegetable sides, roasted potatoes, or a crisp salad enhances the meal, and selecting the right wine or drink complements the dish further. No matter how you enjoy it, Beef Bourguignon Pie remains a timeless classic that’s both delicious and versatile, bringing comfort to any table.

FAQs

What Is The Main Ingredient In Mary Berry’s Beef Bourguignon Pie?

The main ingredient in Mary Berry’s beef bourguignon pie is beef, typically stewing or braising steak, which is slow-cooked in red wine along with vegetables, herbs, and stock to create a rich, flavorful filling for the pie.

How Long Does It Take To Make Mary Berry’s Beef Bourguignon Pie?

Making Mary Berry’s beef bourguignon pie generally takes about 2.5 to 3 hours, including the time for slow-cooking the beef and preparing the pie crust. The cooking time for the beef bourguignon itself can be up to 2 hours, while assembling and baking the pie usually takes an additional 30 minutes.

What Kind Of Wine Is Used In Mary Berry’s Beef Bourguignon Pie?

Mary Berry’s recipe typically calls for a full-bodied red wine, such as Burgundy, to reflect the traditional flavors of beef bourguignon. However, other red wines with similar characteristics, like Pinot Noir or Cabernet Sauvignon, can also be used.

Can I Substitute The Beef For A Different Meat In The Pie?

Yes, you can substitute the beef with other meats such as lamb, pork, or chicken. However, keep in mind that this will alter the traditional flavors of the beef bourguignon pie, which relies on the rich taste of slow-cooked beef.

Can I Make The Filling For Mary Berry’s Beef Bourguignon Pie In Advance?

Yes, the filling can be made up to 2 days in advance. Once cooked, allow the filling to cool completely, then store it in an airtight container in the refrigerator. When ready to assemble the pie, simply reheat the filling before adding the pie crust and baking.

Is There A Vegetarian Version Of Mary Berry’s Beef Bourguignon Pie?

While Mary Berry’s original recipe features beef, you can easily create a vegetarian version by substituting the beef with mushrooms or a plant-based meat alternative. You would also need to use vegetable stock and ensure that any wine used is vegetarian-friendly.

What Type Of Pastry Is Used For Mary Berry’s Beef Bourguignon Pie?

Mary Berry’s beef bourguignon pie typically uses a puff pastry top, which gives the pie a light, golden, and crispy finish. Some variations might use shortcrust pastry for a sturdier base, but puff pastry is the traditional choice for the top layer.

How Do I Prevent The Pastry From Becoming Soggy In Mary Berry’s Beef Bourguignon Pie?

To prevent the pastry from becoming soggy, ensure that the beef bourguignon filling is not too runny before adding it to the pie. You can thicken the sauce by simmering it down or using a small amount of flour or cornstarch. Also, blind-bake the base of the pastry before adding the filling for extra crispiness.

Can I Use Frozen Pastry For Mary Berry’s Beef Bourguignon Pie?

Yes, frozen puff pastry can be used for convenience. Just make sure to thaw it according to the package instructions before using it to top the pie. Frozen pastry can save time without compromising on texture or taste.

What Side Dishes Go Well With Mary Berry’s Beef Bourguignon Pie?

Mary Berry’s beef bourguignon pie pairs wonderfully with a variety of side dishes such as mashed potatoes, buttered greens (like peas or spinach), roasted root vegetables, or a fresh salad to balance the richness of the pie.