Beef Red Wine Pies

Indulge in the comforting, robust flavors of these Beef Red Wine Pies, the ultimate savory treat for cooler days. Tender chunks of seared beef chuck are slowly simmered in a luxurious red wine and beef stock reduction, enriched with caramelized tomato paste, aromatic thyme, and hearty vegetables like carrots, onions, and celery. Nestled in buttery, flaky pastry and baked to golden perfection, these pies strike the perfect balance between rustic and elevated cuisine. Whether served as individual portions or in a family-style dish, these hearty beef pies are sure to impress at any gathering. Perfect for cozy dinners, their rich, wine-infused filling and satisfying crunch make every bite a delightful, homemade experience.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 600 grams Beef chuck, cubed
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 2 Carrot, diced
• 2 Celery stalk, diced
• 2 tablespoons Tomato paste
• 250 milliliters Red wine
• 500 milliliters Beef stock
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 2 tablespoons All-purpose flour
• 2 Pastry sheets (puff pastry or shortcrust)
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Season the beef cubes with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

Step 4

Add another tablespoon of olive oil to the pot and sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to caramelize.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Return the beef to the pot and stir in the beef stock, thyme sprigs, bay leaves, and a pinch of additional salt and pepper.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours, or until the beef is tender and the sauce has thickened slightly.

Step 9

In a small bowl, mix the flour with a few tablespoons of water to form a slurry. Add this to the pot and stir well to thicken the sauce further. Cook for another 5-10 minutes.

Step 10

Remove the thyme sprigs and bay leaves, and let the mixture cool completely.

Step 11

Preheat the oven to 200°C (390°F).

Step 12

Cut the pastry sheets to fit your pie tins (you can use ramekins or a muffin tray for individual pies, or one large pie dish). Line the tins or dish with pastry, leaving some overhang.

Step 13

Fill the pastry cases with the cooled beef mixture.

Step 14

Top the pies with another layer of pastry, trimming and crimping the edges securely. Make a small slit in the top of each pie for steam to escape.

Step 15

Brush the tops with beaten egg for a golden finish.

Step 16

Place the pies on a baking tray and bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.

Step 17

Let the pies cool for 5-10 minutes before serving. Enjoy your hearty Beef Red Wine Pies!

Nutrition Facts

Serving size	1247.3 grams (1247.3g)

Amount per serving	% Daily Value*
Calories	2081

Total Fat 154.30g	198%
Saturated Fat 54.20g	271%
Polyunsaturated Fat 2.70g
Cholesterol 665mg	222%
Sodium 3115mg	135%
Total Carbohydrate 58.50g	21%
Dietary Fiber 13.50g	48%
Total Sugars 21.30g
Protein 128.50g	257%

Vitamin D 40IU	200%
Calcium 312mg	24%
Iron 21mg	116%
Potassium 3431mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 24.1%

Carbs: 11.0%