Culinary Collection

Beef Bourguignon Pot Pie

with carrots and potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 oz. Crumbled Bacon
  • Info
    2 Puff Pastry Dough Squares
  • 2 oz. Red Cooking Wine
  • Info
    4 tsp. Beef Demi-Glace
  • 8 oz. Carrot
  • 1 Red Onion
  • 6 Chive Sprigs
  • Info
    1⅕ oz. Garlic & Herb Cheese Spread
  • 12 oz. Yukon Potatoes
  • 10 oz. Steak Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    953
  • Carbohydrates
    72g
  • Fat
    52g
  • Protein
    45g
  • Sodium
    1510mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Mince chives. Halve and peel onion. Slice halves into thin strips. Cut potatoes into ½" dice. Peel, trim, and cut carrot into ½" slices on an angle. Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp salt and a pinch of pepper.

  2. 2

    Cook The Steak Strips

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 160 degrees, 4-6 minutes. Transfer steak strips to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Bake The Puff Pastry

    Remove puff pastry from refrigerator. Place on prepared baking sheet. Bake in hot oven until golden brown, 10-12 minutes. While pastry bakes, cook vegetables.

  4. 4

    Cook the Vegetables

    Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 4-5 minutes. Stir in potatoes, carrot, and ½ cup water. Bring to a simmer. Once simmering, cover and cook until tender, 10-12 minutes. Uncover, and stir in bacon, demi-glace, red wine, cheese spread, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer again. Once simmering, add ½ cup water and return to a simmer. Simmer until slightly thickened, 5-7 minutes. Stir in beef until warmed through, 2-3 minutes.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping puff pastry with beef and vegetables and garnishing with chives. Bon appétit!

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