Beef Pie Tender Vegetables (Printable)
Savory beef and vegetable filling encased in flaky golden pastry for a comforting main dish.
# What You'll Need:
→ Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp all-purpose flour
09 - 1 cup beef stock
10 - 1 cup red wine or additional beef stock
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ Pastry
15 - 1 sheet puff pastry (about 10 oz), thawed if frozen
16 - 1 egg, beaten (for egg wash)
# How To Make:
01 - Preheat oven to 350°F. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, setting aside browned cubes.
02 - Add onion, carrot, and celery to the pan and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Blend in tomato paste and flour, cooking while stirring constantly for 2 minutes.
04 - Return browned beef to the pan. Add beef stock, red wine, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir, scraping browned bits from the bottom.
05 - Cover and transfer the pan to the oven. Cook for 1 hour until beef is tender and sauce has thickened. Remove bay leaf and let filling cool for 20 minutes.
06 - Increase oven temperature to 400°F.
07 - Transfer cooled filling to a 9-inch pie dish. Roll out puff pastry to cover the filling, trim excess, and seal edges by crimping. Cut small slits in pastry for steam release.
08 - Brush the puff pastry surface with beaten egg to achieve a golden finish.
09 - Bake for 30 to 35 minutes until the pastry is golden and crisp.
10 - Allow pie to cool for 10 minutes prior to slicing and serving.
# Expert Tips:
01 -
- This dish feels like a comforting secret that only the best home cooks know—rich flavors wrapped in flaky pastry.
- The blend of tender beef and vegetables simmers away to create a sauce that feels like it took hours, even when it really doesn't.
02 -
- Let the filling cool before adding the pastry or it will turn soggy, not flaky.
- Brown the beef in batches to avoid steaming, which preserves that deep, rich flavor.
03 -
- Using fresh herbs makes a noticeable difference in flavor versus dried.
- The secret to perfect pastry crispiness is brushing the edges with egg wash twice if you can spare the time.