Beef pie with crust (Printable)
Tender beef and savory vegetables nestled in a flaky, golden crust for a warm main course.
# Ingredient List:
→ Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp vegetable oil
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 2 cloves garlic, minced
08 - 1 cup beef stock
09 - 1 cup red wine
10 - 1 tbsp tomato paste
11 - 1 tsp Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Crust
15 - 2 1/2 cups all-purpose flour
16 - 1 tsp salt
17 - 1 cup cold unsalted butter, diced
18 - 6 to 8 tbsp ice water
19 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set the oven temperature to 375°F.
02 - Toss beef cubes with flour, salt, and pepper until evenly coated.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
04 - Add onion, carrots, and celery to the same pot and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
05 - Return beef to the pot. Mix in tomato paste, then pour in red wine, beef stock, Worcestershire sauce, thyme, and add bay leaf.
06 - Bring the mixture to a simmer, cover, and cook over low heat for 1.5 hours until beef is tender and sauce thickens. Remove bay leaf and allow filling to cool.
07 - In a large bowl, combine flour and salt. Rub in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide into two discs, wrap, and chill for at least 30 minutes.
08 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Line the dish and trim excess dough.
09 - Spoon the cooled beef mixture evenly into the prepared crust.
10 - Roll out the second dough disc and place over the filling. Seal and crimp edges. Cut slits on top for steam to escape.
11 - Brush the top crust with beaten egg.
12 - Place pie in oven and bake for 40 to 45 minutes until crust is golden brown.
13 - Allow pie to rest for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The contrast between the flaky, buttery crust and the deep, savory filling is honestly addictive.
- It's the kind of dish that feels fancy but comes together in your own kitchen without any culinary degree required.
- One pie feeds six people and tastes even better the next day if there are any leftovers.
02 -
- Cold butter is everything in a crust—if yours is mealy and falls apart, your dough temperature probably drifted too warm.
- The braising time isn't something to shorten; low and slow is what makes the beef tender enough to cut with just a fork.
- Always let the filling cool before assembling, or the crust will get soggy from steam while baking.
03 -
- If your filling looks thin after braising, simmer it uncovered for 10 minutes to reduce it further before assembling.
- Frozen peas stirred in at the end add color and sweetness that brightens the rich beef without any extra prep work.