Prep 1 hr 30 mins
Cook 45 mins
Beef Burgundy Filling
- 3 lbs lean beef sirloin, cut into 1 1/2 to 2 inch chunks
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 garlic cloves, mashed
- 1 1⁄2 tablespoons olive oil
- 2 cups Burgundy wine
- 2 cups beef broth
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 tablespoons butter
- 6 medium onions, quartered
- 1 lb fresh button mushroom, halved
- 3 tablespoons flour
- 1⁄4 cup warm water
Boursin Potato Cakes
- 4 cups mashed potatoes
- 1 (3 ounce) package boursin cheese
- 2 egg yolks
- 2 -4 tablespoons butter
- Preheat oven to 325°.
- Sprinkle beef with salt, pepper, and garlic.
- In a 5-quart Dutch oven, heat oil and add beef a few pieces at a time, browning all sides.
- Set the pieces aside as they are done.
- When all the beef is browned, return it to the pan, add the wine, and bring it to a boil.
- Add in the broth, thyme, and bay leaf; cover the pan, and bake the stew in the preheated oven for 30 minutes.
- Meanwhile, melt the butter in a saute pan, add in onions; cook until they are golden and caramelized, about 10-15 minutes.
- Remove the onions to a plate, and add mushrooms to the pan, tossing them in the butter remaining in the pan.
- When the stew has cooked 30 minutes, add the onions and mushrooms to the stew; remove the bay leaf.
- Whisk together the flour and warm water; stir into the stew.
- Cook for 15 more minutes.
- Make the potato cakes: add potatoes to a mixing bowl; beat in the cheese and egg yolks.
- Form the mixture into cakes 3 inches in diameter and 1 inch thick.
- Melt half the butter in a saute pan, and add the cakes, a few at a time, sauteing them until both sides are browned, about 3-4 minutes on each side.
- Repeat, adding more butter to the pan as needed, until all the potato is used (may refrigerate until ready to use).
- When ready to serve the pie, float the cakes onto the stew and bake for another 15 minutes, then serve.