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–+ servings

Minced Beef and Red Wine Bourguignon Pies

Pedro Jordan
A delectable take on the traditional French beef bourguignon, these individual pies fuse the richness of red wine stew with buttery, flaky pie crusts. Robust, cozy, and full of layered flavors, they transform the classic into a rustic yet refined comfort meal.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine French
Servings 6 pies
Calories 544 kcal

Equipment

Large cast iron skillet or heavy-bottomed sauté pan
Measuring cups and spoons
Mixing Bowl
Mixing bowls
Wooden spoon or spatula
Rolling Pin
6 small pie tins or a muffin tin
Pastry brush
sharp knife

Ingredients
 
 

For the Pie Filling:

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin
  • Raw meat mince1 pound ground beef (minced beef) - grass-fed for deeper flavor
  • Ripe yellow onion on a white background1 cup yellow onion - finely diced
  • garlic2 cloves garlic - minced
  • Carrot vegetable with leaves1 cup carrots - small dice
  •  
    1 cup cremini mushrooms - chopped
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • Red wine1 cup red wine - Pinot Noir or Merlot work beautifully
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - low sodium
  • thyme herb2 teaspoons thyme - fresh, or 1 teaspoon dried thyme
  • Pile of flour isolated on white background1 tablespoon all purpose flour (plain flour Australia and UK) - for thickening

For the Pie Crusts:

  • Pile of flour isolated on white background1 ½ cups all purpose flour (plain flour Australia and UK)
  • unsalted butter½ cup unsalted butter - cold and cubed
  • Coarse sea salt top view½ teaspoon sea salt
  • Store of fresh water4–5 tablespoons water - (ice water) add gradually

For Finishing:

  • chicken egg1 large egg - beaten for egg wash

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Add minced beef and cook for 5–7 minutes until browned, breaking it up with a spatula. Remove and set aside.
  • Add onions to the same pan, sauté for 2–3 minutes until translucent. Stir in garlic, carrots, and mushrooms. Cook for another 5 minutes.
  • Return the browned beef to the pan. Stir in tomato paste, then pour in red wine and scrape the bottom of the pan to deglaze. Simmer for 5 minutes.
  • Add beef stock, thyme, and flour. Stir well to incorporate. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Allow to cool slightly.
  • Meanwhile, prepare the crust. In a bowl, mix flour and salt. Cut in butter using fingertips or a pastry cutter until mixture resembles coarse breadcrumbs. Slowly add ice water until dough just comes together. Wrap in plastic and chill for 30 minutes.
  • Preheat oven to 375°F (190°C). Roll pastry to 1/8 inch thick. Line each pie tin with dough, fill with cooled beef filling, and cover with pastry lid. Crimp edges.
  • Brush tops with beaten egg. Make a small slit in each pie top to allow steam to escape. Bake for 35–40 minutes or until golden brown.

Notes

  • You can substitute ground lamb for a richer depth or use plant-based mince for a vegetarian adaptation.
  • If short on time, use store-bought all-butter puff pastry as a lid.
  • To enhance the umami, add 1 teaspoon of Worcestershire sauce to the beef mix.

Nutrition

Calories: 544kcalCarbohydrates: 32gProtein: 19gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 125mgSodium: 393mgPotassium: 609mgFiber: 2gSugar: 3gVitamin A: 4196IUVitamin C: 6mgCalcium: 53mgIron: 4mg
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