Beef Bourguignonne Pot Pie

Treat this beef pot pie as a weekend project (quick it's not) and your Sunday supper will be off the charts.

3 Tbsp. olive oil
½ cup + 1 Tbsp. all-purpose flour, unbleached
kosher or sea salt
black pepper, freshly ground
1½ lbs boneless beef chuck, cut into 2" pieces
3 slices bacon, cut into ¼" 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 clove garlic, finely chopped
½ cup fresh parsley, finely chopped
2 Tbsp. brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups chicken broth
1 cup red wine
5 Tbsp. unsalted butter, room temperature, divided
8 oz cremini mushrooms, stems removed
8 oz pearl onions, peeled
1 Tbsp. lemon juice, freshly squeezed
2 sheets frozen puff pastry (two 14 oz pkg or one 17.3 oz pkg), thawed
1 large egg, beaten to blend

Special Equpiment:
¾" diameter cookie cutter or pastry tip

Preheat to 400°F (200°C/180°C fan, Gas Mark 6). Place a rack in lower third of oven.

Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.

Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.

Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1-1½ hours.

Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.

Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2 qt oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.

Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.

Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.

Makes 6 servings.

Make Ahead: Stew can be made 2 days ahead. Cover and chill.