Name: Big Beef in Red Wine Pie Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: British
Ingredients: 500g beef brisket, cubed; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 200ml red wine; 200ml beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and black pepper, to taste; 1 sheet of store-bought puff pastry; 1 egg, beaten (for egg wash)

How To Make Big Beef in Red Wine Pie

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Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours and 20 minutes

Serves:

Ingredients

500g beef brisket, cubed
1 onion, chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
200ml red wine
200ml beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
1 sheet of store-bought puff pastry
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 180°C (350°F).
In a large oven-safe pot or Dutch oven, heat some oil over medium heat. Add the beef and brown it on all sides. Remove the beef from the pot and set aside.
In the same pot, add the onion and garlic. Sauté until fragrant and translucent.
Add the carrots and celery, and cook for a few minutes until they start to soften.
Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
Return the beef to the pot, making sure it is submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Allow the beef to braise for 2-3 hours or until it is tender and can be easily shredded with a fork.
Remove the pot from the oven and increase the temperature to 200°C (400°F).
Transfer the beef mixture to a pie dish.
Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the beef mixture, sealing the edges.
Brush the pastry with beaten egg to give it a golden crust.
Cut a few slits in the pastry to allow steam to escape.
Bake the pie in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.
Allow the pie to cool slightly before serving. Serve and enjoy!