Slow-Cooked Beef and Beetroot Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 440 minutes layers cut into 1-inch cubes beef chuck, medium, peeled and diced beetroot, large, diced 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.

Prep: 20 min Cook: 420 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Beetroot Pie take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Slow-Cooked Beef and Beetroot Pie?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Slow-Cooked Beef and Beetroot Pie?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef and Beetroot Pie for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef and Beetroot Pie?

Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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