Beef Stew Pie
This hearty beef stew pie features tender chunks of beef simmered with vegetables in a rich gravy, all encased in a flaky pastry crust. Perfect for a comforting dinner, this dish combines classic flavors that will warm your soul. Serve it with a side of greens for a complete meal!
This recipe is british style, dinner, scaled for 6 servings, with 30 min prep and 120 min cook.
Prep: 30 min · Cook: 120 min · Total: 150 min · Serves: 6
Quick cooking notes
- Core ingredients include red wine, garlic, thyme, frozen peas.
- Follow all 9 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 250 ml red wine
- 3 cloves garlic (minced)
- 1 tbsp thyme (dried)
- 100 g frozen peas
- 150 g onion (chopped)
- 500 ml beef broth
- 300 g potatoes (diced)
- 200 g carrots (diced)
- 1 tsp black pepper
- 1 tsp salt
- 1 package pie crust (store-bought or homemade)
- 100 g all-purpose flour
- 900 g beef chuck (cut into cubes)
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pot, heat the olive oil over medium heat and add the chopped onion and minced garlic, cooking until softened.
- Add the beef cubes to the pot and brown on all sides, then sprinkle with flour and stir to coat.
- Pour in the red wine and beef broth, then add the diced carrots, potatoes, bay leaves, thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 hours, or until the beef is tender.
- Stir in the frozen peas and remove the bay leaves before transferring the stew into a pie dish.
- Cover the stew with the pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown.
- Let the pie cool for a few minutes before serving.
Nutrition (per serving)
- Calories: 480
- Protein: 36 g
- Fat: 22 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 800 mg
Nutrition values are estimates based on stored ingredient totals and serving size.