Slow-Cooked Beef and Beetroot Pie

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting Australian-style slow-cooked pie filled with tender beef and earthy beetroot in a rich gravy, encased in flaky pastry. This Australian-inspired slow-cooker recipe, ready in about 440 minutes, layers beef chuck, beetroot, onion 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 480 calories and feeds 6, 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

• 2 lbs, cut into 1-inch cubes beef chuck
• 2 medium, peeled and diced beetroot
• 1 large, diced onion
• 2 medium, diced carrots
• 4, minced garlic cloves
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 1 sheet ready-made shortcrust pastry
• 1, beaten for glaze egg

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium-high heat and brown 2 lbs beef chuck cubes in batches until all sides are browned, about 5 minutes per batch. Set beef aside.
2. Step 2: In the same skillet, add 1 large diced onion, 2 diced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 1 minute to form a roux. Slowly pour in 2 cups beef broth and 1 cup red wine, stirring constantly until the mixture thickens.
4. Step 4: Add 2 tbsp tomato paste, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Return browned beef to skillet along with 2 medium diced beetroot.
5. Step 5: Transfer mixture to a slow cooker, cover, and cook on low for 6-7 hours until beef is tender and flavors meld.
6. Step 6: Preheat oven to 400°F. Pour the beef and beetroot filling into a pie dish. Cover with 1 sheet of ready-made shortcrust pastry, trimming edges and sealing.
7. Step 7: Brush the pastry top with 1 beaten egg for a golden finish. Cut a few slits for steam release.
8. Step 8: Bake for 30-35 minutes until pastry is golden brown and crisp. Let rest 10 minutes before serving warm.