Beef pie with crust (Printable)
Tender beef and vegetables in a rich gravy baked inside a flaky, golden crust.
# What You’ll Need:
→ 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 - 6–8 tbsp ice water
19 - 1 egg, beaten (for egg wash)
# How to Prepare:
01 - Set the oven to 375°F (190°C).
02 - Combine beef cubes with flour, salt, and pepper to coat evenly.
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 onion, carrots, and celery; cook for 5 minutes until softened. Add garlic and cook an additional minute.
05 - Return beef to pot, stir in tomato paste, then add red wine, beef stock, Worcestershire sauce, thyme, and bay leaf.
06 - Bring to a simmer, cover, and cook on low for 1.5 hours until beef is tender and sauce thickened. Remove bay leaf and let filling cool slightly.
07 - Mix flour and salt in a large bowl. Rub in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Divide into two discs, wrap, and chill at least 30 minutes.
08 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Place in dish and trim edges.
09 - Spoon cooled beef filling evenly into crust.
10 - Roll out second dough disc, place over filling, seal and crimp edges, then cut slits on top for steam ventilation.
11 - Brush the top crust with beaten egg for glaze.
12 - Bake for 40 to 45 minutes until crust is golden brown.
13 - Allow pie to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The filling tastes like it's been simmering for hours, but it's ready faster than you'd think.
- Making the crust yourself isn't scary once you understand that cold butter is your best friend.
- There's a quiet magic in watching the golden crust emerge from the oven, and your kitchen will smell incredible.
02 -
- Don't skip chilling the dough—this is the difference between a tender, flaky crust and one that's tough and shrinks.
- Let the filling cool before you assemble the pie, or the heat will start cooking the bottom crust and it won't crisp up in the oven.
- Brown the beef properly in batches; this creates flavor that no amount of simmering can replicate.
03 -
- Brown your beef in a dry pan first if your pot isn't large enough—it only takes a minute more and keeps the sear perfect.
- Taste the filling after it's been simmering; you may not need all the salt called for because the stock and wine both add saltiness.