Imagine a dish that combines the rich, tender embrace of slow-cooked beef with the deep, complex notes of red wine, all nestled beneath a golden, flaky puff pastry crust. These British Beef and Red Wine Pies are not just a meal—they're a culinary journey that transforms ordinary ingredients into an extraordinary dining experience that will transport you straight to the cozy kitchens of the English countryside.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb beef, cubed
- 1 onion, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 carrots, diced
- 1 tbsp flour
- 1 sheet puff pastry
- Salt and pepper to taste
Instructions
- Prepare the beef by patting the cubed meat dry with paper towels and seasoning generously with salt and pepper.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté the chopped onions until they become translucent and slightly golden, about 5 minutes.
- Sprinkle flour over the onions and stir to coat, cooking for an additional 1-2 minutes to remove the raw flour taste.
- Slowly add beef broth and red wine, stirring constantly to prevent lumps from forming. Scrape the bottom of the pot to release any browned bits.
- Return the browned beef to the pot, and add diced carrots. Bring the mixture to a simmer, then reduce heat to low.
- Cover and let the beef stew gently for approximately 1 hour, or until the meat becomes tender and the sauce thickens.
- Preheat the oven to 375°F (190°C). Allow the beef filling to cool slightly while preparing the puff pastry.
- Roll out the puff pastry and cut into circles slightly larger than your pie dishes. Fill individual dishes or a large pie dish with the beef mixture.
- Cover the filled dishes with the puff pastry, crimping the edges to seal. Cut a small vent in the top of each pie to allow steam to escape.
- Brush the pastry with an egg wash for a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to set and cool slightly.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust and deep flavor development.
- Brown the meat in batches to prevent overcrowding, which can lead to steaming instead of caramelization.
- Use a robust red wine like Cabernet Sauvignon or Merlot for maximum flavor depth.
- Allow the stew to simmer slowly to tenderize the meat and concentrate the sauce.
- Let the pie rest after baking to allow the filling to set and prevent burning your mouth.
- For an extra-glossy pastry top, use a beaten egg mixed with a splash of milk for the egg wash.
- Choose a heavy-bottomed pot or Dutch oven for even heat distribution during the stewing process.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 17g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: 55mg
