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Julia Child may never have paired boeuf bourguignon with pastry, but she did supposedly advise that,
"In cooking you've got to have a what-the-hell attitude." Like her classic beef dish, this one, from Pamela Clark's
Pocket Pies, starts with beef chuck steak that you brown in a frying pan. Next, you add onion, carrot, celery, garlic, tomatoes and fresh thyme, and cook everything in red wine and beef stock. The sour-cream pastry topper is lovely, thanks to its light texture but substantial flavor.
Get the recipe: Beef Shiraz Pies
