Tender Beef Pie
Rich, comforting, and irresistibly hearty, this Tender Beef Pie is the ultimate crowd-pleaser for cozy family dinners or special gatherings. Featuring melt-in-your-mouth chunks of seared beef chuck slow-cooked in a flavorful medley of red wine, beef stock, and Worcestershire sauce, this recipe layers tender meat with a savory blend of carrots, celery, onions, and fresh herbs. Encased in a perfectly flaky duo of shortcrust and puff pastry, each bite delivers a satisfying contrast of textures. A golden egg-washed top seals the deal, making this classic homemade beef pie a treat for both the eyes and the taste buds. With its warm, slow-simmered filling and buttery crust, this hearty dish is perfect for when you need comfort food at its finest.
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Recipe Information
Ingredients
- 500 g beef chuck
- 1 onion
- 2 carrot
- 2 celery stalks
- 3 garlic cloves
- 2 tbsp all-purpose flour
- 500 ml beef stock
- 100 ml red wine
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
Instructions
Cut the beef chuck into small cubes, about 2 cm in size. Season with salt and black pepper.
Peel and finely chop the onion, carrot, celery, and garlic.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef pieces in batches until browned on all sides, then remove and set aside.
Reduce the heat to medium and add the remaining olive oil. Sauté the onion, carrot, and celery until softened, about 5–7 minutes. Add the garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Pour in the beef stock, red wine, and Worcestershire sauce, scraping the bottom of the pot to deglaze. Stir in the tomato paste, thyme, bay leaves, and return the beef to the pot.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Preheat your oven to 200°C (400°F). Grease a round pie dish (about 22–25 cm in diameter).
Line the pie dish with the shortcrust pastry, trimming any excess. Spoon the beef mixture into the dish, filling it evenly.
Cover the pie with the puff pastry sheet, pressing the edges to seal and trimming the excess. Use a knife to make a few small slits in the top to allow steam to escape.
Beat the egg in a small bowl and brush it over the puff pastry for a golden finish.
Bake the pie in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 558 mg | 12% | |
*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.
