Beef and Mushroom Red Wine Pie

This beef and mushroom red wine pie features tender chunks of beef and earthy mushrooms enveloped in a rich, savory sauce, all encased in a flaky pastry crust. Perfect for a comforting dinner, this dish is sure to impress with its deep flavors and satisfying texture. Serve it with a side of vegetables for a complete meal!

Ingredients

• 800 g beef chuck (cut into cubes)
• 300 g mushrooms (sliced)
• 250 ml red wine
• 1 large onion (chopped)
• 2 medium carrots (diced)
• 3 cloves garlic (minced)
• 500 ml beef broth
• 2 tbsp flour (for thickening)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme (dried)
• 1 bay leaf
• 500 g puff pastry (thawed)
• 1 egg (beaten (for egg wash))

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large pot, heat the olive oil over medium heat and add the chopped onion, cooking until translucent.
3. Add the minced garlic, diced carrots, and sliced mushrooms, cooking until softened.
4. Increase the heat and add the cubed beef, browning on all sides.
5. Sprinkle the flour over the beef and vegetables, stirring to coat evenly.

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