Reduce the heat to medium. Add the bacon and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Pour off the excess fat in the pot. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add to the bowl with the beef. Add the carrots and potatoes, cook for about 5 minutes and add to the bowl.
Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the, beef, bacon, mushrooms, carrots and potatoes. Stir. Add the thyme, bay leaf and pearl onions. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.
Increase the oven temperature to 400°F.
Place the puff pastry sheet on a lightly floured work surface. Slightly roll out to an 11 x 11-inch square. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the pastry with the egg mixture. Cut the pastry into 4 equal squares. Place the pastry, egg wash side up, over the bowls and press the edges to seal. Repeat for remaining pastry to make 4 additional pies.
Inspired by Williams-Sonoma Kitchen
Janet Barton says
Hi Betsy, I'm so glad you found my site. At the bottom of the recipe you will see "Print this recipe", just click on that and it should pull up a printable page. No, you're not going crazy I have been in the process of adding that to all of my recipes and I'm really behind. If that doesn't work, please let me know. Thanks for coming by.
I'm new to your site, and love it! Is there a quick link somewhere to print just the recipe without all of the pictures included? I love the pictures, it helps me to visualize every step, but I occasionally just want to print the recipe instead of viewing online. Thank you!
I made this recipe a couple of months ago and plan to make it again in a couple of weeks. I can honestly say, this is on a very short list of one of the best things I have ever made!! Thanks for the post!!
I'm going to have to agree with you. It requires a little effort, but so worth it! thanks for your comment.
assim nao vale,aqui no Brasil ,nao temos esses cremes para molho ,que delicia.
I'm glad you found me, too. Hooray for Foodgawker.
This looks amazing! I am so glad I found your blog through food gawker.
Oh forgot one thing, Rohan. We're neighbors!
Thank you, Rohan. what a great blog you have. Your photo's are amazing. I'll be checking in often.
I just submitted to foodepix.com Fun site. Check it out.
Oh yum. I think the time would be the same. Just check after 2 hours to see if it is fork tender. If it isn't, cook and additonal 20-30 minutes.
Just the thought of it, is warming my toes! How long do you think I would need to cook it if I were to use pork shoulder or lamb?
Rohan Shearer says
Love your blog. I do mine step by step as well as I'm a very visual learner and I know others are as well. Great pictures and great recipe.
Wow that was a lot of work, but it looks absolutely scrumptious. Would love it if you shared this with us at foodepix.com
YUMMO..Thanks for the recipe..This looks mouthwatering..I have bookmarked it..
Hahaha. Then I am SO busted!
When you hear your husband say that he likes mushrooms that means he finally read this blog .Amazing recipe as always !
Andreea from Roumania