February 15, 2016 | Lisa Foshay
Beef Bourguignonne Pot Pie Recipe
We had a great turn out for our first ever Library Vertical tasting last Saturday. It was a fun and lively group and the wines and the weather could not have been better. We had many requests for the lunch recipe, which is in the link below. I used this recipe for both the lamb and beef pies. For the beef pies I used stew meat and a top round roast. For the lamb pies, I used shoulder chop meat, stew meat and shanks. Enjoy!
You know you want to
Sign Up For Our Newsletter
Keep up to date on the latest wine releases, events, and promotions and get 10% off your next order.