Monday, January 26, 2015

Individual Beef Bourguignon Pot Pies

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I've always been a big fan of Julia Child and her recipes, and Beef Bourguignon is one of her most famous dishes that I've always wanted to try but have been intimidated by. I don't know if it's because I saw the movie Julie and Julia and witnessed what a disaster her Beef Bourguignon turned out to be; or if it's because I know how intense the recipe is and how long it takes; of if it's just because Beef Bourguignon is such an extravagant dish and I'm just destined to mess it up. But whatever it is, I haven't taken on the challenge yet.
So in an effort to save myself some of the stress from making Julia Child's Beef Bourguignon, I made this copycat version and it highly exceeded my expectations. There are only a few steps and the directions are very straightforward! The recipe uses packaged beef tips for the protein, and that beef and gravy added a lot of complex flavors to the rest of the dish. It's also packed with tons of vegetables, which is always a bonus in my book. The wine gives it a rich, deep flavor, but the Dijon, thyme and rosemary brighten it up. My whole family loved these cute individual pot pies and I hope you do as well. Enjoy!

Printable Recipe

Makes 6 servings
  • Nonstick cooking spray
  • 3 tbsp. butter
  • 1 1/2 cups carrots, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 1 cup frozen small whole onions, thawed and halved
  • 1/2 tsp. pepper
  • 3 cups fresh mushrooms, sliced
  • 1 cup Burgundy (you can use Merlot if you cannot find Burgundy)
  • 1 tbsp. stone-ground Dijon-style mustard
  • 4 tsp. garlic, minced
  • 1/2 tsp. dried rosemary
  • 1 1/2 tsp. dried thyme, crushed
  • 2 (15 oz.) packages refrigerated cooked beef tips with gravy
  • 1 cup lower-sodium beef broth
  • 1 packaged refrigerated layered buttermilk biscuits

Preheat oven to 375 degrees F. Spray 6 ramekins with cooking spray and set aside.

In a large skillet heat the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 10-12 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Stir in beef with gravy and broth; heat through. 

Divide beef mixture evenly among the ramekins. Flatten biscuits so they are about the size of the ramekins and place one biscuit on top of each ramekin.

Bake for 7-10 minutes or until biscuits are golden.

Source: Adapted from Better Homes and Garden

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