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Ingredients

• 1/4 pound thick cut bacon, cut into 1/2-inch thick pieces
• 1 tablespoon vegetable oil
• 4 pounds beef chuck roast, trimmed and cut into 2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 medium onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 1 cup water, plus 1 cup
• 4 tablespoons unsalted butter
• 5 tablespoons flour
• 1 1/2 teaspoons tomato paste
• 2 cups beef stock or rich chicken stock or low sodium canned chicken broth
• 1 bottle red wine, preferably burgundy
• 1/2 bunch fresh parsley stems
• 6 sprigs fresh thyme
• 1 head garlic, cut in half crosswise
• 3 bay leaves, torn
• 1/2 teaspoon whole black peppercorns
• 1/4 pound pearl onions, peeled
• 2 teaspoons sugar
• 1/2 pound white button mushrooms or cremini mushrooms, stem ends trimmed
• 1/4 pound baby carrots, peeled and ends trimmed
• 1/4 pound baby turnips, peeled and ends trimmed
• 3 tablespoons cognac
• 1/4 cup minced parsley leaves
• 1 box frozen puff pastry, thawed in the refrigerator
• 1 egg, lightly beaten

Description

Food Network Invites You To Try This Beef Bourgignon Pot Pie With Baby Root Vegetables Recipe From Emeril Lagasse.

Food Network