Tourte au Boeuf

A rustic French classic reimagined for the home table: slow-simmered beef beneath a golden puff pastry crown. Hearty yet elegant, it’s a dish that comforts while nodding to old-world tradition.

Chef Clayton Allen

Serves 4

Ingredients
Filling:

• 2 Tbsp. butter

• 1½ lb. ground beef

• 1 lb. stewing beef, diced

• 2 onions, finely chopped

• 2 carrots, finely diced

• 2 ribs celery, finely diced

• 2 cloves garlic, minced

• 2 Tbsp. tomato paste

• ½ cup dry red wine (or beef stock)

• 1 cup beef stock

• 1 tsp. fresh thyme

• 1 bay leaf

• Salt and pepper

Topping:

• 1 sheet puff pastry, thawed

• 1 egg, lightly beaten
  
  Method

1. Sauté onion, carrot, celery, and garlic in butter until softened. Add beef, cook until browned.

2. Stir in tomato paste, deglaze with wine, add stock, thyme, and bay leaf. Simmer 15–20 minutes until thickened. Remove bay leaf, season with salt and pepper. Cool slightly.

3. Preheat oven to 400°F. Transfer beef filling to casserole. Top with puff pastry, trim, seal edges, brush with egg wash, and cut small slits for steam.

4. Bake 30–35 minutes until pastry is puffed and golden. Rest briefly before serving.