Boeuf Bourguignon in a Pot

Ingredients:

Stew

• 2 bay leaves
• 8 sprigs of thyme
• 1/4 cup vegetable oil
• 1.3 kg of beef shoulder, diced
• 4 thick slices bacon (about 140 g), cut into pieces
• 450 g carrots, halved lengthwise and cut into 2.5 cm pieces.
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 3 tbsp. flour
• 0.5 cups cognac or brandy
• 1 bottle (750 ml) of dry red wine
• 2 cups lightly salted chicken broth
• 450 g of champignons, cut in half
• 1 package (450 g) frozen pearl onions, thawed
• 2 tablespoons unsalted butter

Cake

• 3 cups flour + extra for working with the dough
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 220 g chilled unsalted butter, cut into small pieces
• 1 large egg

Preparation:

1. Place the bay leaf and thyme in a small piece of cheesecloth and tie the ends tightly to form a pouch; set aside.
2. In a large saucepan or Dutch oven, heat 3 tablespoons vegetable oil over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon black pepper. Cook the beef in batches, turning, until browned on all sides, about 5 minutes. Transfer to a plate and add the bacon to the pan. Cook, stirring occasionally, until crisp, about 5 minutes. Add the carrots, onion, and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomato paste and cook, stirring to coat, about 1 minute. Add the flour and cook, stirring, for 1 minute.
3. Add the cognac to the pan and cook, scraping up any browned bits, until almost completely evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth, browned beef, and any juices and bring to a boil. Reduce the heat to medium, cover, and simmer, stirring occasionally and scraping up any browned bits, until the beef is tender and the sauce has thickened, about 2 hours. Remove the cheesecloth.
4. Meanwhile, prepare the dough.:
   
   In a food processor, combine the flour with 1.5 teaspoons of salt and pulse. Add the parsley and green onions and pulse, then add the butter and pulse 8-10 times until the mixture resembles coarse grains. Add 1/2 cup of ice water and pulse until the dough begins to come together, adding an additional 1-2 tablespoons of ice water as needed. Turn the dough out onto a large piece of plastic wrap and form it into a disk; wrap and refrigerate for 30 minutes or overnight.
5. Preheat oven to 200°C.
6. Finish cooking the stew:
   
   In a large skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are golden brown, about 7 minutes. Add them to the pot with the stew along with the pearl onions and butter, and toss to combine. Transfer the stew to a 3- to 4-quart oval dish or a 9x13-inch baking dish and set aside to cool.
7. On a lightly floured surface, roll the dough into a 12 x 15-inch rectangle, 0.3 cm thick. Beat the egg with 1 tablespoon of water; brush the edges of the baking pan with the beaten egg, leaving a little overhang. Fold the dough over the filling and press it against the sides of the pan; trim off any excess, leaving a 1-inch overhang. Make several slits in the top to allow air to escape.
8. Brush the dough with beaten egg. Bake until golden brown and the filling is bubbling, about 45 minutes. Let rest for 10 minutes before serving.
   
   

   Freezing Tips

   
   Pot pie can be frozen. Form the pot pie into a pan, cover with dough, and make slits. Wrap tightly in foil and freeze for up to 3 weeks. Brush the pastry with a beaten egg (1 egg, beaten with 1 tablespoon of water) and bake at 190°C (375°F), without defrosting, for about 1.5 hours.