Big beef in red wine pie

Big beef in red wine pie

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 25 mins Cook: 3 hrs

More effort

Serves 6
Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie

Nutrition and extra info

  • Freeze unbaked

Nutrition: per serving

  • kcal1014
  • fat52.5g
  • saturates20.2g
  • carbs55.3g
  • sugars12.7g
  • fibre5.8g
  • protein59.6g
  • salt1.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ kg braising steak, cut into large chunks
  • large sprig of fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 fresh bay leaf
  • 1 star anise, optional, but add if you have
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 750ml bottle cheap red wine
  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 sticks celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 large carrot, cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic clove, chopped
  • pinch golden caster sugar
  • 3 tbsp plain flour, plus extra for dusting
  • 1 heaped tbsp tomato purée
  • 2 beef stock cube

For the topping

  • 500g block shortcrust or puff pastry, preferably all butter
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • flaky sea salt

Method

  1. If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don’t have time just start with all the ingredients prepared and ready to cook.

  2. Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.

  3. Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.

  4. To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

butterflies122012's picture

This pie was delicious, really filling, perfect for a cold winters night.

Zoeyeddy's picture

Probably one of the nicest pies I've ever tasted! We marinated the beef over night like the recipe says and it's definitely worth it you can taste the richness in the beef. We sealed the beef in a frying pan first and then just threw it all in a slow cooker with the rest of the ingredients, obviously not the pastry, for 4 hrs on high and 2 hrs on low and then in the oven for half hour to cook the pastry and the beef just fell apart as soon as you put a fork in it! Can't wait to make it again.

lauryn87's picture

Nice pie, would go well with red cabbage. I browned the meat first then cooked the filling in the slow cooker so it was was really tender. I then used half the filling to make a pie for 4 and froze the rest. Will probably finish off as a stew with mash and veg.

san67fortu's picture

can also be served without the crust with mash and veg. tasty recipe.

desbralass's picture

I've found that browning the meat toughens it,so drain it,set it aside,then follow the recipe from frying the veg in the oil with the retrieved herbs.It sounds a bit like a recipe I have for burgundy beef.Very tasty,though.

blanark's picture
3

OK, but . . . nothing spectacular.

Cooking time is significantly longer than 3 hours cooking, as the meat needs to be browned in batches for 10 minutes each batch, so probably at least 3 batches, maybe up to six if you can only brown 250g at a time. Then you have to cook the veg, then 2.5 hours in the oven, then adding the crust and another half hour in the oven. At least 3.5 hours, realistically four for the quantities in the recipe.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…