Ingredients:

  • 2 lbs / 900g beef chuck, cut into 1-inch cubes
  • 1 tbsp / 15ml olive oil
  • 4 oz / 115g bacon, diced
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tbsp / 10g all-purpose flour
  • 1 bottle (750ml) dry red wine (e.g., Burgundy, Pinot Noir)
  • 2 cups / 475ml beef broth
  • 1 tbsp / 15ml tomato paste
  • 1 tsp / 5g dried thyme
  • 1 bay leaf
  • 8 oz / 225g cremini mushrooms, quartered
  • Salt and black pepper to taste
  • 1 tbsp / 15ml butter
  • 3 lbs / 1.36kg Yukon Gold potatoes, peeled and quartered
  • 1/2 cup / 120ml milk
  • 4 tbsp / 60g unsalted butter
  • 1 cup / 115g shredded Gruyere cheese
  • Salt and white pepper to taste
  • Optional: A pinch of nutmeg

Instructions:

  1. (Optional) Marinate the beef: Combine beef, 1/2 bottle of wine and thyme in bowl and refrigerate for 1-2 hours.
  2. Sear the beef: Season beef with salt and pepper. Brown beef in batches in olive oil in Dutch oven; remove and set aside. Don’t overcrowd the pot.
  3. Sauté bacon and vegetables: Cook bacon in pot until crispy. Add onion, carrots, and celery; cook until softened. Add garlic and cook until fragrant.
  4. Make the base: Stir in flour. Cook for 1 minute. Gradually whisk in remaining red wine, beef broth, and tomato paste. Add thyme and bay leaf.
  5. Combine and braise: Return beef to pot. Bring to a simmer, then cover and braise in a preheated oven at 325°F/160°C for 2 hours, or until beef is very tender.
  6. Add mushrooms: Stir in mushrooms. Continue to cook, uncovered, for 30 minutes, or until sauce has thickened slightly. Remove bay leaf. Stir in butter for added richness.
  7. Prepare the mashed potatoes: While beef is braising, boil potatoes in salted water until tender. Drain well. Return to pot and mash with milk, butter, and Gruyere cheese. Season with salt, white pepper, and nutmeg (if using).
  8. Assemble the pie: Transfer beef mixture to baking dish. Spread mashed potatoes evenly over the top.
  9. Bake: Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or until potato topping is golden brown and bubbly.
  10. Rest: Let rest for 10 minutes before serving.