Beef pie with crust (Printable version)
Tender beef and vegetables baked in a flaky, golden crust with rich, savory flavors.
# List of ingredients:
→ 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 - Preheat the oven to 375°F.
02 - Toss beef cubes with all-purpose flour, salt, and pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, then set aside.
04 - In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Return browned beef to the pot. Stir in tomato paste, then add red wine, beef stock, Worcestershire sauce, dried thyme, and bay leaf.
06 - Bring mixture to a simmer, cover, and cook on low heat for 1.5 hours until beef is tender and sauce thickens. Remove bay leaf and allow filling to cool slightly.
07 - Combine all-purpose flour and salt in a large bowl. Rub in cold unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
08 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Place dough in dish and trim edges.
09 - Spoon cooled beef filling into the prepared crust.
10 - Roll out second dough disc and place over the filling. Seal and crimp edges. Cut slits in the top crust to vent steam.
11 - Brush the top crust with beaten egg for a golden finish.
12 - Bake for 40 to 45 minutes until the crust is golden brown.
13 - Allow to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The beef becomes impossibly tender while the sauce develops layers of depth you didn't know gravy could have.
- Your kitchen will smell so good that neighbors might casually ask what you're making.
- It's genuinely impressive but doesn't require restaurant skills—just time and a willingness to let things simmer.
02 -
- If your beef filling is still warm when you top it with crust, the bottom crust will steam instead of crisp—cooling it matters more than you'd think.
- Brown your beef properly in the beginning, even if it takes longer; this step determines whether your pie tastes rich or tastes like stewed meat.
- Cold butter is non-negotiable for pastry; if your kitchen is warm, chill your bowl and even your fingers work better.
03 -
- Egg wash brushed on the crust 15 minutes into baking can be reapplied for an even more glossy finish—I learned this by accident and it changed everything.
- If your crust is browning too fast but isn't fully baked, lay a sheet of foil loosely over the top for the last 10-15 minutes.