Slow-Braised Beef and Vegemite Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender beef chunks slow-braised in a rich Vegemite-infused gravy, encased in flaky pastry for a classic Australian meat pie experience. This Australian-inspired beef recipe, ready in about 165 minutes, layers beef chuck, cut into 1-inch cubes, olive oil, onion, finely chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 620 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup red wine
• 1 tbsp Vegemite
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 frozen puff pastry sheets
• 1 egg, beaten for egg wash

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir well to coat, cooking for 2 minutes to remove raw flour taste.
4. Step 4: Gradually pour in 2 cups beef broth and 1/2 cup red wine, stirring constantly to avoid lumps. Add 1 tbsp Vegemite, 1 tbsp Worcestershire sauce, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Return the beef with accumulated juices to the pot, bring to a simmer, then reduce heat to low. Cover and cook gently for 2 hours until beef is fork-tender and sauce thickens.
6. Step 6: Preheat oven to 400°F (200°C). Roll out 2 sheets frozen puff pastry on a floured surface. Line individual pie tins with one sheet each, fill with beef mixture, then cover with the second sheet. Trim edges and press to seal.
7. Step 7: Brush tops with 1 beaten egg and cut a few small slits to vent steam. Bake pies for 25-30 minutes until pastry is golden brown and puffed.
8. Step 8: Let pies rest for 10 minutes before serving to allow filling to set.