Beef Red Wine Pies
Indulge in the comforting, robust flavors of these Beef Red Wine Pies, the ultimate savory treat for cooler days. Tender chunks of seared beef chuck are slowly simmered in a luxurious red wine and beef stock reduction, enriched with caramelized tomato paste, aromatic thyme, and hearty vegetables like carrots, onions, and celery. Nestled in buttery, flaky pastry and baked to golden perfection, these pies strike the perfect balance between rustic and elevated cuisine. Whether served as individual portions or in a family-style dish, these hearty beef pies are sure to impress at any gathering. Perfect for cozy dinners, their rich, wine-infused filling and satisfying crunch make every bite a delightful, homemade experience.
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Recipe Information
Ingredients
- 600 grams Beef chuck, cubed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrot, diced
- 2 Celery stalk, diced
- 2 tablespoons Tomato paste
- 250 milliliters Red wine
- 500 milliliters Beef stock
- 4 Fresh thyme sprigs
- 2 Bay leaves
- 2 tablespoons All-purpose flour
- 2 Pastry sheets (puff pastry or shortcrust)
- 1 Egg, beaten
Instructions
Preheat your oven to 160°C (320°F).
Season the beef cubes with salt and pepper.
Heat 1 tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
Add another tablespoon of olive oil to the pot and sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelize.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot and stir in the beef stock, thyme sprigs, bay leaves, and a pinch of additional salt and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours, or until the beef is tender and the sauce has thickened slightly.
In a small bowl, mix the flour with a few tablespoons of water to form a slurry. Add this to the pot and stir well to thicken the sauce further. Cook for another 5-10 minutes.
Remove the thyme sprigs and bay leaves, and let the mixture cool completely.
Preheat the oven to 200°C (390°F).
Cut the pastry sheets to fit your pie tins (you can use ramekins or a muffin tray for individual pies, or one large pie dish). Line the tins or dish with pastry, leaving some overhang.
Fill the pastry cases with the cooled beef mixture.
Top the pies with another layer of pastry, trimming and crimping the edges securely. Make a small slit in the top of each pie for steam to escape.
Brush the tops with beaten egg for a golden finish.
Place the pies on a baking tray and bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Let the pies cool for 5-10 minutes before serving. Enjoy your hearty Beef Red Wine Pies!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
