Slow-Cooked Beef and Red Wine Pie with Puff Pastry
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 pairs beef chuck, cubed, red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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
Instructions
- 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.
- 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.
- Step 3: Add 3 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
- Step 4: Sprinkle 3 tbsp all-purpose flour over the vegetables, stirring for 2 minutes to cook the flour.
- Step 5: Slowly pour in 1 cup red wine and 1 cup beef broth, stirring constantly to avoid lumps.
- 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.
- Step 7: Preheat oven to 400°F. Transfer the beef mixture to a pie dish.
- Step 8: Roll out 1 thawed puff pastry sheet over the filling, trimming edges to fit. Brush the surface with 1 beaten large egg.
- 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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Red Wine Pie with Puff Pastry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
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.
