Slow-Cooked Beef Pie with Golden Puff Pastry Lid

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Hearty Australian-style beef pie slow-cooked until tender, topped with a flaky golden puff pastry lid for a comforting classic. This australian-inspired beef ready in about 200 minutes layers beef chuck, cubed, olive oil, carrot, 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 580 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

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 cup carrot, diced
• 1/2 cup celery stalks, diced
• 1 cup onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1/2 cup red wine
• 1 tbsp Worcestershire sauce
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 1 (9x9 inch) puff pastry sheet
• 1 large egg, beaten

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for about 6-8 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 cup diced onion, 1 cup diced carrot, 1/2 cup diced celery, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Sprinkle 3 tbsp all-purpose flour over vegetables and stir well to combine.
4. Step 4: Gradually add 2 cups beef broth and 1/2 cup red wine, scraping the pot’s bottom to lift any browned bits.
5. Step 5: Return the browned beef to the pot along with 1 tbsp Worcestershire sauce, 3 fresh thyme sprigs, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 hours until beef is tender.
6. Step 6: Preheat oven to 400°F. Remove thyme sprigs and bay leaf from the stew. Transfer stew to a 9-inch pie dish. Roll out 1 puff pastry sheet to fit over the dish and place on top, trimming excess. Brush the pastry with 1 beaten egg.
7. Step 7: Cut a few small slits in the pastry to allow steam to escape. Bake for 25-30 minutes until the pastry is puffed and golden brown. Let rest for 10 minutes before serving.