Beef Bourguignonne Pot Pie

• Meat

  • 1 cut into 4-inch pieces 3 slices bacon
  • 1 1/2 lbs Beef chuck, boneless

• Produce

  • 1 Bay leaf
  • 1 Carrot, medium
  • 8 oz Crimini mushrooms
  • 1 Garlic clove
  • 1 Leek, medium
  • 1 Onion, medium
  • 1/2 cup Parsley, fresh
  • 8 oz Pearl onions
  • 4 sprigs Thyme

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 9/16 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
  • 1 Star anise pod

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 inch Diameter cookie cutter or pastry tip

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Brandy or bourbon
  • 1 cup Red wine

Found on bonappetit.com

Ingredients

• 3 tablespoons olive oil
• ½ cup plus 1 tablespoon all-purpose flour, plus more
• Kosher salt and freshly ground black pepper
• 1½ pounds boneless beef chuck, cut into 2-inch pieces
• 3 slices bacon cut into ¼-inch pieces
• 1 medium onion, finely chopped
• 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
• 1 medium carrot, peeled, finely chopped
• 1 garlic clove, finely chopped
• ½ cup finely chopped fresh parsley
• 2 tablespoons brandy or bourbon
• 4 sprigs thyme, leaves stripped
• 1 bay leaf
• 1 star anise pod
• 2 cups low-sodium chicken broth
• 1 cup red wine
• 5 tablespoons unsalted butter, room temperature, divided
• 8 ounces crimini mushrooms, stems removed
• 8 ounces pearl onions, peeled
• 1 tablespoon fresh lemon juice
• 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
• 1 large egg, beaten to blend
• ¾-inch-diameter cookie cutter or pastry tip