Slow-Cooked Beef and Vegemite Pie

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

A hearty Australian meat pie enriched with iconic Vegemite, slow-cooked beef, and flaky pastry for a comforting meal. This australian-inspired beef ready in about 160 minutes layers beef chuck, diced, large onion, diced, medium carrots, diced 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: 140 min Serves 6 Australian cuisine 480 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 pot over medium-high heat. Add 2 lbs diced beef chuck and brown on all sides for 5-7 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook stirring occasionally for 8-10 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp butter and 3 tbsp all-purpose flour, cooking for 2 minutes to form a roux. Slowly add 2 cups beef broth and 1 cup red wine while stirring, then add 2 tbsp tomato paste and 1 tbsp Vegemite, stirring until the sauce thickens and is smooth.
  4. Step 4: Return the beef to the pot, season with 1 tsp sea salt and 1 tsp black pepper, cover, and simmer on low for 2 hours until beef is tender and sauce is rich.
  5. Step 5: Preheat oven to 400°F. Transfer beef mixture into a pie dish, cover with 2 sheets of thawed puff pastry, trimming excess and pressing edges to seal. Brush pastry with 1 beaten egg.
  6. Step 6: Bake for 25-30 minutes until pastry is golden brown and puffed. Let rest 10 minutes before serving.

Frequently asked questions

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

Total time is about 160 minutes (20 min prep + 140 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 Vegemite 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 Vegemite 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 Vegemite 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 Vegemite Pie?

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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