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The ultimate comfort dish, a French onion bourguignon pie recipe, is perfect for those chilly winter nights when all you crave is something warm and hearty. This rich dish is a fusion of shepherd’s pie, beef bourguignon, and French onion soup, topped with delicious tater tots for an extra crunch.
A Comforting Winter Recipe
During the cold winter months, comfort food is a must. Stews, braises, pastas, and dishes topped with cheese or crispy potatoes are not only comforting but are also perfect for warming up the house with enticing aromas. This French onion bourguignon pie recipe is no exception, with its savory beef, aromatic onions, and a topping of tater tots adding a delightful crunch. Plus, it’s a great way to use a smaller quantity of beef, reducing cost without sacrificing flavor.
Versatile and Adaptable
One of the best things about this French onion bourguignon pie is its versatility. You can easily adapt it to be vegetarian or vegan by replacing the beef with extra onions, lentils, and mushrooms. For a plant-based version, simply double or triple the onions, add a cup of cooked or canned lentils, and include sautéed mushrooms. For a more shepherd’s pie-like dish, add a chopped carrot or two and stir in a cup of frozen peas just before baking.
French Onion Bourguignon Pie Recipe
An ideal recipe for a shallow, wide braising dish that can go from stovetop to oven, this French onion bourguignon pie is a crowd-pleaser. The recipe calls for a variety of ingredients, including canola or vegetable oil, chuck or stewing beef, salt, large onions, garlic cloves, tomato paste, red wine, flour, stock, Worcestershire, rosemary or thyme, butter, mushrooms, grated Gruyère, cheddar or Gouda, and potato tots. The result is a robust, flavorful dish that is sure to warm you up from the inside out.
Preparation
First, preheat your oven to 325 F. In a shallow ovenproof pot, heat a drizzle of oil and brown the beef. Transfer the beef to a plate and add the onions to the pot. Sprinkle with salt and cook until turning golden. Add the garlic and tomato paste, cooking for a few more minutes. Next, return the beef to the pot, sprinkle flour overtop, and stir to coat. Add enough stock and wine to just cover the meat. Add a cup of water, a shake of Worcestershire, and a sprig of rosemary or thyme. Cover and put into the oven for about three hours, checking once or twice and adding more stock if needed.
After it has cooked for a few hours, set a large skillet over medium-high heat, add butter, and when it starts to foam, add the mushrooms. Cook until they have released some moisture and are starting to brown. Stir the mushrooms into the stew and top with grated cheese and tater tots. Turn the oven up to 375 F and return to the oven, uncovered, for 20-30 minutes, or until bubbly and golden. This recipe generously serves four or more, making it a great option for winter gatherings.
