Big beef in red wine pie

Big beef in red wine pie

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(8 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


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


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

  • 3 fresh bay leaves
  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 sticks celery, chopped



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

  • 1 large onion, chopped



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

  • 6 large carrots, cut into chunks



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

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

For the topping

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



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

  • flaky sea salt


  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.

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Comments, questions and tips

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18th Apr, 2017
Ok, I marinated this overnight as recommended. I would recommend also, but never would I add a star anise again! It destroyed what could have been something beautiful...yuk, it was awfully overpowering. I would also suggest that any stews or casseroles that use beef and are slow cooked, that the beef does not need browning first. I'd follow the recipe again but leave out the star anise. You have been warned;)
5th Mar, 2017
I cooked the pie filling in the slow cooker all day and the meat was lovely and just fell apart. I made this pie for a birthday meal and one guest said it was the best pie she'd ever had. I made my own pastry using all butter, so it was a very indulgent dish. It was delicious!
28th Feb, 2017
Love this recipe!
28th Oct, 2016
Absolutely gorgeous full of flavour, certainly warming on a cold night... full agree with previous comments. Browned the meat and found it a little tough, next time will skip that step.
21st Nov, 2013
This pie was delicious, really filling, perfect for a cold winters night.
Zoeyeddy's picture
22nd Sep, 2013
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.
28th Jan, 2013
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.
19th Jan, 2013
can also be served without the crust with mash and veg. tasty recipe.
3rd Mar, 2012
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.
1st Mar, 2012
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.
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