Slow-Cooked Beef and Red Wine Pie with Puff Pastry

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Hearty Australian-style beef pie slow-cooked in red wine and herbs, topped with golden flaky puff pastry. This Australian-inspired beef recipe, 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.

Ingredients

• 2 lbs beef chuck, cubed
• 1 cup red wine
• 1 cup beef broth
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3 cloves minced garlic cloves
• 2 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 sheet (9x12 inches), thawed puff pastry sheet
• 1 large, beaten for egg wash egg
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.