Beef Mushroom and Red Wine Pie Recipe

Name: Beef Mushroom and Red Wine Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 23 kg boneless beef shoulder, cut into 2cm cubes; seasoned flour; 30 ml olive oil; 2 onions, diced; 2 stalks celery, diced; 1 carrot, diced; 1 garlic clove, finely chopped; 600 ml beef stock; 375 ml red wine; 10 sprigs thyme; 3 fresh bay leaves; 40 g plain flour; 200 g pine mushrooms, coarsely torn; 30 ml red wine vinegar; 375 g butter puff pastry; 1 egg, lightly beaten with 1 tbsp milk

Servings: persons

1 23 kg boneless beef shoulder, cut into 2cm cubes
seasoned flour
30 ml olive oil
2 onions, diced
2 stalks celery, diced
1 carrot, diced
1 garlic clove, finely chopped
600 ml beef stock
375 ml red wine
10 sprigs thyme
3 fresh bay leaves
40 g plain flour
200 g pine mushrooms, coarsely torn
30 ml red wine vinegar
375 g butter puff pastry
1 egg, lightly beaten with 1 tbsp milk

1
Dust beef in seasoned flour, shaking off excess.
2
Heat oil in a heavy-based casserole over medium-high heat, add beef and cook, stirring occasionally, until brown (4-5 minutes).
3
Add onion, celery, carrot and garlic and cook until vegies are tender (4-5 minutes).
4
Add stock, wine and herbs, season to taste with sea salt and black pepper, reduce heat to medium and simmer for 2 hours.
5
Add mushrooms and cook until meat is falling apart (30 minutes).
6
Place flour in a small bowl and add enough braising liquid (about 1/3 cup) to make a thin, smooth paste.
7
Add to casserole, stirring until smooth and thick (4-5 minutes).
8
Season to taste, add vinegar, cool, then spoon into an 8-cup capacity pie dish, removing bay leaves.
9
Preheat oven to 180C Roll pastry to 3mm thick on a floured surface.
10
Place over filling, with edges overhanging.
11
Press with fork tines to seal edges and trim excess with a knife.
12
Brush with eggwash and bake until pastry is golden (about 20 minutes).

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 23 kg boneless beef shoulder, cut into 2cm cubes, seasoned flour, 30 ml olive oil, 2 onions, diced, and more.

Yes, Beef Mushroom and Red Wine Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef Mushroom and Red Wine Pie

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