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Easy Beef Bourguignonne Pot Pie in Corningware Meal Mugs

Beef Bourguignonne Pot Pie

Easy Beef Bourguignonne Pot Pie in Corningware Meal Mugs - tender beef & mushroom stew in rich red wine gravy topped by a store bought puff pastry lid.
Course Dinner
Cuisine French Inspired
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Author Barry C. Parsons


  • 6 in strips smoked bacon cut small pieces
  • 2 1/2 lb to 3 beef roast cross rib works well
  • salt and pepper to season
  • 1/4 cup flour
  • 1 1/2 cups burgundy wine or other dry red wine
  • 3 cloves finely chopped
  • 1 large onion roughly chopped
  • 3-4 large carrots cut into chunks
  • 3 leaves large bay cut in half.
  • 1 tsp or so nutmeg
  • 2 tsp or so of dried thyme
  • 2-3 cups low sodium beef stock
  • 2 1/2 cups cremini or button mushrooms quartered.
  • 1 pkg 2 sheets, frozen puff pastry, thawed


  1. Preheat the oven to 300 degrees F (Very important.)
  2. In a cast iron frying an over medium heat, crisp cook the bacon and set it aside. Leave the fat in the pan.
  3. Cut the beef roast in small cubes, 3/4 to an inch.
  4. Season the beef cubes with salt and pepper and toss in the flour until all of the flour has coated the beef.
  5. Brown the beef cubes in the bacon fat over medium high heat.
  6. Share the beef cubes and crisp bacon evenly among 6 meal mugs.
  7. Drain off the excess fat from the cast iron pan and deglaze the pan with the red wine. To do this return the pan to the stove over medium heat, add the red wine and using a wooden scraper or egg turner, scrape all of the flavourful bits off the bottom of the pan and into the red wine..
  8. Share the deglazed pan contents evenly among the 6 meal mugs.
  9. Share the carrots, onions and garlic among the 6 meal mugs.
  10. Add 1/2 a bay leaf to each meal mug.
  11. Add a pinch of salt and pepper to each mug along with a pinch of nutmeg and thyme. Give the contents of the mug a good stir to combine.
  12. At this point you can add extra carrots and onions to fill the mugs to about 3/4 full if they are not already.
  13. Top the mugs up to just under 3/4 full with the beef stock. It is ok to add extra beef stock during the cooking time if need be. It will reduce in the cooking time.
  14. Cover the tops of the meal mug tightly with aluminum foil. Place the mugs on a cookie sheet and place in the oven for about 2 1/2 hours.
  15. Check on the contents of the cups every hour or so and add additional beef stock if necessary.
  16. In the last hour or so of cooking add the mushrooms to the cups.
  17. The Bourguignonne is cooked when the beef is fall apart tender.
  18. Remove from the oven, remove the foil and let the mugs cool for 15 minutes or so.
  19. Increase the heat to 400 degrees F while the mugs are cooling off a little.
  20. To finish the pot pies, brush a little egg wash around the mugs and place a square of puff pastry over each. Quickly get them back into the oven and let them bake for an additional 15 minutes or until the pastry is golden brown. (See alternative make-ahead method in notes.)
  21. Serve immediately.

Recipe Notes

Recipe Notes

The flour coating the beef pieces is what thickens the gravy. be sure to use all of it.

An alternative to baking the pastry lids for the pot pies is to make them in advance and then top the pies when serving. To do this, preheat the oven to 400 degrees. (very important) Wrap the tops of the mugs tightly with aluminum foil and lightly brush the foil with melted butter. Carefully lay the pastry squares on top of the aluminum foil. Place the mugs on a cookie sheet. Bake for 15 minutes or until golden brown. Let the mugs cool for a few minutes before removing the foil from the baked pastry lids and laying the baked pastry tops on a wire rack. they can always be warmed in the oven for just a few minutes before serving.