Beef Bourguignonne Potpie

Elevated Comfort Food at its best!! Editor's note - this is a looooong one, so bear with me - the smiles and "ooohs and ahs" from your guests will be worth all the steps (and reading time) to make it!!
(serves 6-8)

For the stew:
2 bay leaves (I LOVE to pick these off my tree!!*)
8 sprigs thyme
Small piece of cheesecloth
1/4 cup veg. oil
3 lbs. cubed beef chuck stew meat
Kosher salt
Freshly ground pepper
4 slices thick cut natural* smoked bacon (with no nitrates or 'trites*), chopped
1 lb. organic carrots (I have found these to be much sweeter*), halved lengthwise and cut into 1"
     pieces
1 large sweet* onion, chopped
4 cloves of garlic, finely chopped
1 T. tomato paste (I found tubes of these are WAY handy to have instead of buying those little cans*)
3 T. all-purpose flour
1/2 cup cognac or brandy
1 750 ml. bottle of good* dry red wine
2 cups low-sodium chicken broth
1 lb. white button mushrooms, halved
1 1 lb. bag frozen pearl onions, thawed
2 T. unsalted butter, cut in slices*

For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter
1/2 cup ice water or more
1 large egg

Place the bay leaves and thyme on the cheesecloth and tie the corners together tightly to form a bundle; set aside. Heat 3 T. oil in a large pot or Dutch oven over med.-high heat. Season the beef with 2 t. salt and 1 t. pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 mins. Transfer to a plate and add the bacon to the pot. Cook stirring occasionally, until browned and crisp, about 5 mins. Add the carrots, onion, and garlic, and cook, stirring occasionally, until tender, about 5 mins. Add the tomato paste and cook, stirring, until the veggies are coated, about 1 min. Add the cognac to the pot and cook, scraping any browned bits, until the liquid has mostly evaporated, about 1 min. Add the wine, chicken broth, cheesecloth bundle, browned meat, and any juices, and bring to a boil. Reduce the heat to med., cover and simmer, stirring occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
Meanwhile, make the crust: Combine the flour and 1&1/2 t. salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, and then the butter, and pulse 8-10 times until it looks like coarse meal. Add 1/2 cup ice water, and pulse until the dough just starts coming together, adding 1-2 T. more water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 mins. or overnight. Preheat oven to 400. Finish the stew: Heat the remaining 1 T. oil in a large skillet over med.-high heat. Add the mushrooms, 1/2 t. salt, and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 mins. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-4 qt. oval or 9x13" baking dish and set aside to cool. On a lightly floured surface, roll out he dough into a 12x15" rectangle, about 1/8" thick. Beat the egg with 1 T. water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1" overhang. Cut a few slits in the top to vent. Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 mins. let rest 10 mins. before serving. A warm baguette would be lovely with this*.
Bon Appetit!!

"A song of sadness can turn our heart to the God whose joy for us is forever."

Have FUN today!!

Love,

MM