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Beef bourguignon pot pie A Holiday Recipe from Chef William Abel

The Inspiration
A family tradition

“I enjoy cooking with wine. Sometimes, I even put it in the food.”

The beloved Julia Child knew that wine makes everything better. And French wine? Even better. Her boeuf bourguignon recipe has become a classic — but it does have quite a few steps.

William Abel, born and raised in England and now executive chef at AKB in Archer Hotel Redmond, grew up loving beef bourguignon. His mother made it often throughout his childhood. He remembers seeing her stand over the large, orange pot on Sundays. She’d prepare a batch that would fill the air with a delicious aroma and was ready to dish up just as young William returned from football (that’s soccer to the Yanks).

Beef bourguignon was one of the first dishes he wanted to make in culinary school.

“I remember that chef Phillipe was very particular about pronunciation,” chef William said.

Now with years of experience under his hat, chef William has created his own version of the famous dish: beef bourguignon pot pie. It’s a hearty version that’s perfect for ushering in autumn and the cooler temperatures that follow. And for entertaining, it’s a special (yet not too difficult) way to treat friends who’ve come over to watch the American football game.

We’d be honored to host you at AKB Redmond this holiday season. Until then, add this elevated comfort food to your fall spread — and savor every bite.

Classic boeuf bourguignon — photo by ZhengZhou, CC BY-SA 4.0


  • 4 rashers (strips) of bacon, large-diced
  • 8 ounces skirt steak, cubed
  • 1 leek, rough-diced
  • 2 large portobello mushrooms, diced
  • 4 sticks celery, diced
  • 2 ounces butter
  • 2 ounces flour
  • ½ cup burgundy wine
  • 3 cups beef stock
  • 1 large carrot, peeled and diced
  • 1 sprig rosemary
  • 1 sheet puff pastry


  1. Heat oven to 400˚.
  2. To a thick-bottomed sauce pot, add bacon and steak, sweating over low heat until the fat is rendered and the beef evenly browned. Use a slotted spoon to remove the meat, keeping the fat in the pan.
  3. Add the leek, celery and mushroom. When the leeks become translucent, add the butter and let it melt. Add the flour to form a roux and cook for about a minute on medium heat while stirring to cook out the flour.
  4. Deglaze with the burgundy wine, then add beef stock.
  5. Add diced carrot and rosemary and cook until carrots are just past al dente.
  6. When the sauce is between the nappe and ribbon stages, spoon the sauce and steak-bacon mixture into a baking dish and top with the puff pastry sheet.
  7. Bake for 8 – 10 minutes, until the pastry has fully risen. Cool slightly and serve.

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