Slow-Cooked Beef and Red Wine Pie with Puff Pastry

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

Hearty Australian-style beef pie slow-cooked in red wine and herbs, topped with golden flaky puff pastry. This australian-inspired beef ready in about 175 minutes layers beef chuck, cubed, red wine, beef broth 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 550 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: 25 min Cook: 150 min Serves 6 Australian cuisine 550 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck, seasoning with 1 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 5-7 minutes. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook over medium heat for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
  4. Step 4: Sprinkle 3 tbsp all-purpose flour over the vegetables, stirring for 2 minutes to cook the flour.
  5. Step 5: Slowly pour in 1 cup red wine and 1 cup beef broth, stirring constantly to avoid lumps.
  6. Step 6: Return the browned beef to the pot, add 2 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is tender and sauce thickens.
  7. Step 7: Preheat oven to 400°F. Transfer the beef mixture to a pie dish.
  8. Step 8: Roll out 1 thawed puff pastry sheet over the filling, trimming edges to fit. Brush the surface with 1 beaten large egg.
  9. Step 9: Bake the pie for 25-30 minutes until the pastry is puffed and golden brown. Let rest 10 minutes before serving.

Frequently asked questions

How long does Slow-Cooked Beef and Red Wine Pie with Puff Pastry take to make?

Total time is about 175 minutes (25 min prep + 150 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 Red Wine Pie with Puff Pastry?

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 Red Wine Pie with Puff Pastry?

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 Red Wine Pie with Puff Pastry 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 Red Wine Pie with Puff Pastry?

Australian beef 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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