Beef Burgundy Potpie

ingredients

• 4 slices bacon, chopped
• 11/2 pounds boneless beef chuck, cut into 1/2-inch pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 3/4 cup dry red wine
• One 15-ounce jar whole small onions, drained
• One 10-ounce package cremini mushrooms, halved
• 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 package (15-ounce) refrigerated pie crust
• 1 egg, slightly beaten

directions

Preheat the oven to 375 degrees F.

Cook the bacon in a large skillet over medium-high heat until browned and crisp, 5 to 6 minutes. Transfer to paper towels to drain.

Add the beef to the drippings in the skillet and cook, turning occasionally, until browned, about 5 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the flour and cook 1 minute. Add the broth, wine, whole onions, mushrooms, thyme, salt, and the reserved bacon; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Spoon into an 1 1/2-quart baking dish.

Unroll the pie crust. Place the crust over the filling leaving a 1-inch overhang, trim off any excess dough. Fold overhang under and flute. Cut six 1/2-inch slits in top of dough to allow steam to escape. Brush the top of the dough with the beaten egg. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Loosely cover edges of crust with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before serving.