Slow-Cooked Beef and Vegemite Pie with Golden Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Hearty slow-cooked beef enriched with a subtle umami Vegemite twist, encased in a golden flaky puff pastry crust. This australian-inspired beef ready in about 210 minutes layers beef chuck, cubed, olive oil, 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 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
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp Vegemite
• 1 tsp, chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 sheets, thawed frozen puff pastry sheets
• 1, beaten for egg wash egg

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 and brown on all sides for 6-8 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. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add the browned beef back to the pot. Pour in 2 cups beef broth, 1 cup red wine, and 1 tbsp Worcestershire sauce.
4. Step 4: Whisk in 1 tbsp Vegemite until fully dissolved, then add 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is tender and sauce thickens.
5. Step 5: Preheat oven to 400°F. Transfer the beef mixture into a 9-inch pie dish. Roll out 2 thawed puff pastry sheets and cover the pie, trimming excess edges and crimping to seal.
6. Step 6: Brush the puff pastry top with 1 beaten egg and cut small vents to allow steam to escape. Bake for 25-30 minutes until pastry is golden and puffed.
7. Step 7: Let rest for 10 minutes before serving to allow filling to set.