Description
Beef Braised Pie turns ordinary ingredients into a hearty meal that feels like pure comfort from the kitchen. Tender meat slowly simmers with rich herbs and savory broth, creating a delectable filling wrapped in a flaky, golden pastry crust that will warm anyone’s heart.
Ingredients
Scale
Main Ingredients:
- 2 pounds beef chuck
- 2 cups beef broth
- 1 double pie crust
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
Seasonings and Finishing Ingredients:
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ cup frozen peas
- 1 egg
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven at 375°F (190°C). Season 2 pounds beef chuck cubes with salt and pepper. Sear meat in batches until deep golden brown on each side, creating a rich caramelized exterior.
- Remove browned beef and lower stovetop temperature to medium. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and release their aromatic qualities.
- Incorporate 3 minced garlic cloves and cook for 45-60 seconds until fragrant. Stir in 2 tablespoons tomato paste and 3 tablespoons all-purpose flour, constantly mixing for 2 minutes to eliminate raw flour taste.
- Gradually pour 2 cups beef broth into the pot, whisking to prevent lumps. Return beef to the mixture and add 1 teaspoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 bay leaf.
- Reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally. Your sauce should thicken and beef become fork-tender. Remove bay leaf and optionally mix in ½ cup frozen peas.
- Preheat oven to 400°F (200°C). Roll out pie crust and line a 9-inch pie dish. Transfer cooled beef filling into crust. Cover with second pie crust, crimping edges and cutting small steam vents.
- Brush top crust with 1 beaten egg. Bake 35-40 minutes until crust turns golden and filling bubbles. Allow pie to rest 10-15 minutes before serving to help filling set properly.
Notes
- Sear the beef in small batches to ensure each piece gets a deep, rich brown crust that locks in incredible flavor and creates a more complex taste profile.
- For a gluten-free version, swap regular flour for cornstarch or a gluten-free flour blend, and use a gluten-free pie crust to make the dish accessible to everyone.
- If alcohol is a concern, replace the beer with additional beef broth or apple cider for moisture and depth of flavor without changing the fundamental character of the dish.
- Consider making the filling a day ahead, as the flavors will develop and intensify overnight, making your pie even more delicious when you’re ready to bake.
- Prep Time: 1 hour 2 minutes
- Cook Time: 3 hours 40 minutes
- Category: Beef
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg