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Beef Burgundy Pie - Pi Day 2020
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Mar 27, 2020
Recipe: https://the-good-plate.com/Pi-Day-2020 This Beef Burgundy Pie is enhanced with a little red pepper paste to give it a little zing. It's rich and wonderful with a salad and a glass of red wine. You don't have to wait for Pi Day, make it for a dinner party or share it with your family and friends. Beef Base: https://www.betterthanbouillon.com/products/roasted-beef-base/ Penzey's Spices: https://penzeys.com/ Beurre Manié: https://www.finecooking.com/article/thicken-stews-with-beurre-manie
View Video Transcript
0:04
good afternoon today is the pi day that
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means it is March 14th and pi starts
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with 3.14 so 3.14 anyway every year I
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make some kind of PI and this year I'm
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making Bugan Yong PI and I'm going to
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show you how to make it okay first we
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need to deal with the meat so we're
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gonna take some flour a little flour
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that'll help make the sauce nice and
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thick and we're gonna add some pepper to
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this this is pansies pepper best pepper
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in the world it's a pepper and we'll
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swish it around together and here's our
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meat this is Chuck's t this is a chuck
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roast that I chopped up and we're gonna
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stick that in there okay
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and around their fingers so it's all
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nicely coated and then we're gonna cook
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it in the Dutch oven I have to wash my
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hands
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and we're back okay first thing we're
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going to do is we're going to get this
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heat it up and we're gonna add some
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olive oil let the pot get nice and warm
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add olive oil
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not too much and then I have a little
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bit of bacon fat extra flavor that oil
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that that Matt get nice and warm spread
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it around
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oh it smells really good okay now first
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thing we're gonna put in there are our
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onions let me get it put the onions in
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there
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they added the bacon and this is
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basically in their plot we have here
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we're gonna sauté off this more claw let
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the bacon bacon with the bacon cook down
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a little bit so it kind of crisps up I'm
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sure you scrape that bond up at the
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bottom of the pan alright come back when
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that's ready now that that bear claw and
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bacon for ready we're gonna push them
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aside and we're going to add this is
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pork trimmings we're going to add that
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little extra flavor and I'm going to let
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that Brown a little tiny bit
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then we're gonna add our beef other than
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one phosphate and let it brown on the
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bottom stirring your frequently if you
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get the vegetables mixed up in there
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that's fine
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and we'll be back and we're back okay
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now we're gonna take this meat and we're
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gonna put it we're gonna cheat we're
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gonna put it in the instant pot okay
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let make it a little faster sound in
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order to do this you need a little bit
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of broth and we're going to use
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wonderful beef base chicken find in the
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soup section okay
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there's links to this in the description
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okay we got that and then we're going to
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take a cup because that's all it takes
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is a cup of boiling water and we're
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gonna take that like that and we're
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gonna like this mix it all together
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now so I don't hurt myself JCI I could
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possibly do I'm going to take this meat
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and put it into the incident plot and
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I'll show you what it looks like see if
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I get to take the vegetables and turn
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the heat off on the pot for now
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might get a couple of pieces of
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vegetables that's okay
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so here we go this is the meet see
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slightly browned do it just the way you
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want and then we're going to take this
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liquid pour it over make sure if there's
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a my building on left a little tiny town
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of water stir it up
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had a bay leaf when Bailey really okay
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and now we're gonna put this in the
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instant pot for 20 minutes and then
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we'll come back and show you the rest
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here that sound that means we are going
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to deglaze the pan and we're gonna get
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up all that fund you could see there's a
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lot of fund in the bottom of the pan
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okay so we're gonna take our wine yes
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you can have some it's got to be five
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o'clock somewhere right okay another sip
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okay
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the pan
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[Music]
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[Music]
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now see that it's gone
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alright I'll put a little tiny bit more
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in there and we still have time that
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we're reading for the meet so we'll turn
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this off and we'll be back and we're
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back okay we're going to add to this pot
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we're gonna do the mushrooms now we're
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gonna add a teaspoon of what I call
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shallots and oil now what this is is
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chopped shallots you can just get
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Janelle its and chop them up your good
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shallots and chop them up and put them
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in a non flavored oil like safflower oil
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is just fine
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and then put that in here because
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mushrooms really do well with shallots
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and let that come to
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[Music]
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okay
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we're gonna add the mushrooms
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cut down a little bit we are right now
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the meat is done and the instant hunt
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we're just waiting for it to pull off a
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little bit we're waiting for the
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pressure to go down so while we're doing
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that we're doing this yeah I'm making
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some noise
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I know I'm not the prettiest looking
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thing huh but it sure is tasty okay
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we're gonna add a little tiny bit of
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sherry this is just for the mushrooms
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because they like sherry I'm gonna
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cherry isn't that kind of fight with the
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red wine that we already have in here
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okay
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I don't know if you can hear that but
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that's the incident hot releasing all
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the pressure
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we were waiting for that
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[Music]
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yeah
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she were here to smell this it smells
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amazing
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right back
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okay the meat is done now we're gonna
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just take that meat meat there's the
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meat remember what it look like the core
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there it is all nice and tender we're
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going to take the meat and all the juice
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and we're gonna put it in here with the
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bay leaf because we will put a bay leaf
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in there anyway careful not to burn
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yourself you're doing this and the juice
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[Music]
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now we're going to add the rest of the
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wine and we're gonna add this is pepper
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paste this is made from paprika peppers
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this is not the same thing as hot sauce
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it's very very different and it's very
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very good alright and we're gonna add a
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spoon a large keeping teaspoon because I
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really love it we're gonna add two Oh
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make it three and we're gonna add some
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pansies
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spicy honey Paris not spicy Paris sunny
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Paris yes this is breaking yawn so dode
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so it's French so we're gonna have Paris
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in it and a wee bit of thyme and some
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more that pansies black pepper
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I'm going to add some more beef broth to
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it this is the same beef broth and I
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need the same kind that I made earlier I
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just add more
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this is when you want to taste it for
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seasoning see if it needs anything oh
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it's very tasty okay now we're gonna
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leave this on low uncovered for about an
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hour and a half and then we'll put it
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together I'll see you then
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well the stew has been cooking for about
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an hour and a half
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Alexa turn on the stove
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[Music]
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here we go
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[Music]
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but as you can see okay we're gonna take
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the bay leaf out now because we're
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almost ready to stick this in then out
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as you can see it's still pretty thin
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that's okay we had these little lovelies
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this is mixture of butter and flour that
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you can make and keep them in your
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refrigerator and then you can use them
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to thicken soups or a-thinking gravy and
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you don't have to worry about making a
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roux curse
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okay here we go we're gonna stick one in
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break it up and as it breaks up it will
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thicken the stew
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not see and it comes out so it's not
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with any lumps or anything else like
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that
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okay this is ready I'll be back okay now
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we're ready to make our pie so we're
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going to take this beautiful look at
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this
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this is an old crock pot insert
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going in the oven
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we're casseroles just trying to be used
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for a piper pine day it every single
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little bit
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oops sorry for the noise here we go
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popping that in the sink right now take
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our dough and as you can see I've
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already cut the pie shape out Oh
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do not break on me it's trying to break
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overstepped its bounds that's okay
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well
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yeah
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mmm it's delicious okay no one's gonna
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go into a 350 oven and we'll see you
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when it's ready well here we are our pie
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is out of the oven found it leaked a
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little bit so I put some sour cream on
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there and you could see it's in a bi
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shape and that's all that matters
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okay we're gonna let it cool off a
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little we'll have it for dinner sure you
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picture that later okay don't forget
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like and subscribe thanks for watching
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[Music]
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you
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[Music]