Beef bourguignon (also known as beef Burgundy, from the region of France where the dish originates) is an old French standard. In this recipe it is made into a pot pie.
I followed the recipe at this link:
http://www.bonappetit.com/recipe/beef-bourguignonne-pot-pie
With these variations:
- Instead of chicken broth I used beef broth, as that is the traditional ingredient
- Instead of crimini mushrooms I used baby portabellas, as that was what was available
- Instead of pearl onions I used slightly larger boiler onions, again because that was what was available
Cooking tip - when trying to peel pearl (or boiler) onions, instead of doing it like full-size onions, just cut off the root end, stick them in boiling water for 30 secs, then pinch them from the top side, they pop out of their skin through the bottom.
This was done entirely in cast iron, using a #8 DO, a #10 skillet, and a #8 skillet.
On to the "action shots"...
Some prep work...

Flour-coated beef browned, bacon rendering...

Other steps done, ready for braising liquid...

Ready for the oven...

And later, the onions and mushrooms sauteed in the #10 and ready to be added...

I followed the recipe at this link:
http://www.bonappetit.com/recipe/beef-bourguignonne-pot-pie
With these variations:
- Instead of chicken broth I used beef broth, as that is the traditional ingredient
- Instead of crimini mushrooms I used baby portabellas, as that was what was available
- Instead of pearl onions I used slightly larger boiler onions, again because that was what was available
Cooking tip - when trying to peel pearl (or boiler) onions, instead of doing it like full-size onions, just cut off the root end, stick them in boiling water for 30 secs, then pinch them from the top side, they pop out of their skin through the bottom.
This was done entirely in cast iron, using a #8 DO, a #10 skillet, and a #8 skillet.
On to the "action shots"...
Some prep work...

Flour-coated beef browned, bacon rendering...

Other steps done, ready for braising liquid...

Ready for the oven...

And later, the onions and mushrooms sauteed in the #10 and ready to be added...
