Beef Pie with Crust (Printable)
Tender beef and vegetables simmered in rich gravy with a flaky golden crust.
# What You Need:
→ Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp vegetable oil
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 2 cloves garlic, minced
08 - 1 cup beef stock
09 - 1 cup red wine
10 - 1 tbsp tomato paste
11 - 1 tsp Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Crust
15 - 2 1/2 cups all-purpose flour
16 - 1 tsp salt
17 - 1 cup cold unsalted butter, diced
18 - 6 to 8 tbsp ice water
19 - 1 egg, beaten (for egg wash)
# Steps:
01 - Set the oven temperature to 375°F.
02 - Toss beef cubes with 2 tablespoons flour, salt, and pepper until evenly coated.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches and set aside.
04 - In the same pot, add diced onion, carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Return beef to the pot. Stir in tomato paste, then pour in red wine and beef stock. Add Worcestershire sauce, dried thyme, and bay leaf.
06 - Bring mixture to a simmer, cover, and cook on low heat for 90 minutes until beef is tender and sauce thickens. Remove bay leaf and let filling cool slightly.
07 - In a large bowl, mix flour and salt. Rub in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
08 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Place dough in dish and trim edges.
09 - Spoon cooled beef filling evenly into the prepared crust.
10 - Roll out second dough disc and place it over the filling. Seal and crimp edges. Cut slits in the top crust to allow steam to escape.
11 - Brush the top crust with beaten egg to achieve a golden finish during baking.
12 - Bake the pie in the preheated oven for 40 to 45 minutes until the crust is golden brown.
13 - Allow the pie to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The filling is forgiving and actually tastes better the day after you make it, giving you permission to prep ahead.
- Once you nail the crust technique, you'll find yourself making pies for reasons that barely exist.
- It feeds a crowd and feels fancy without demanding your complete attention.
02 -
- Don't skip the browning step on the beef—those golden, caramelized bits are where the deep flavor lives, and rushing through it makes the difference between good and forgettable.
- Your filling must cool before you add it to the crust, or the heat will start cooking the crust from the inside and you'll lose that flaky texture.
- If your dough warms up and becomes sticky while rolling, pop it back in the fridge for 10 minutes; patience here pays off.
03 -
- Make the filling a day ahead and refrigerate it overnight—this gives flavors time to develop and makes assembly day easier.
- If your dough cracks while rolling, just patch it with a scrap of dough and keep going; no one will ever know once it's baked.
- Brush the egg wash onto the crust just before baking, not before refrigerating, to keep it looking fresh and glossy.