Beef Bourguignon Pie Recipe

Beef Bourguignon Pie Recipe


A delicious French beef bourguignon pie made with braised beef, chestnut mushrooms and rich red wine sauce.

Prep time: 20 minutes

Cook time: 180 minutes

Servings: 6 people


Toss the beef in the flour to coat. Heat 1 tbsp of the oil in a large pan and brown the meat in batches, then transfer to a plate and set aside.

Preheat the oven to gas 3, 170°C, fan 150°C. Add the remaining oil and cook the bacon, shallots, mushrooms and garlic for 10 minutes until golden.

Stir in the tomato purée and fry for 1 minute before returning the beef with its juices and the bouquet garni to the pan. Pour over the wine and bring to the boil.

Cover with a lid and transfer to the oven to cook for 2 hours. Remove the lid and cook for a further 30 minutes to reduce and thicken.

Increase the oven to gas 7, 220°C, 200°C fan. Dust a clean surface with the flour, then roll out the pastry to cover your pie dish, approx 24cm.

Carefully transfer the beef bourguignon to the pie dish. Brush the edge of the dish with egg and cover with the pastry. Pinch the edges of the pastry and decorate with any trimmings. Bake for 20 minutes until golden.

Bake for 20 minutes until golden.

Tip: To make a bouquet garni, tie a small bundle of fresh parsley, thyme and a bay leaf together with string. This keeps the herbs together while cooking and makes it easy to remove before serving.

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1kg Tesco Irish Stewing Beef chopped into 2cm cubes
2 tbsp plain flour
2 tbsp olive oil
6 rashers smoked streaky bacon, sliced
300g shallots, peeled
250g chestnut mushrooms, sliced
2 garlic cloves, sliced
1tbsp tomato purée
1 bouquet garni 
750ml red wine
1 tbsp plain flour
400g Tesco Puff Pastry Ready Rolled
1 beaten egg, to brush
Mashed potato, to serve
Steamed greens, to serve