This mushroom beef pie is made with a luscious red wine sauce, tender chuck roast, and a flaky puff pastry lid. Use a mix of your favorite wild mushrooms and add a handful of root vegetables, if you'd like!
This mushroom beef pie is the ultimate comfort food. It’s a hearty, filling, cozy meal that will leave you praying for all of the cold winter nights. It starts out with a thick red wine sauce that fills the pie, and your kitchen, with mouth-watering aromas. The beef and mushrooms cook slowly in that sauce, soak up the rich flavor, and become incredibly tender.
The filling is time consuming to make, and it shouldn’t be rushed. Take the time to really brown the meat, caramelize the edges of the mushrooms, and slowly braise the stew. The low and slow time in the oven transforms the ingredients into a silky, luscious dish.
Once the stew is made, the mushroom beef pie is really quick and flexible to assemble. I suggest making the stew in the morning, or even the day ahead. Then all you need to do is warm it up while you bake the puff pastry lids, which takes about 15 minutes. Divide the braised beef filling into your serving bowls, top with a lid, and voila! The most delicious mushroom beef pie dinner— perfect after a cold, snowy day.
how to make this mushroom beef pie:
- Brown the chuck roast
- Brown the mushrooms
- Sauté the onion, carrots and celery
- Stir in garlic and tomato paste
- Add wine, reduce by half
- Add beef, mushrooms, thyme and beef stock
- Thicken with flour and butter
- Braise in the oven until very tender, about 2 hours
- Transfer to bowls, top with puff pastry lids
To lighten up this mushroom beef pie, I love to add diced root vegetables and winter squash!
Stir them into the pot just before transferring the pot to the oven. Check the liquid levels after an hour of braising and add a little more beef stock, if needed. Butternut squash, rutabaga, potatoes, yams, kabocha squash and parsnips are all great additions to this braised beef pie.
what wine should I serve with this mushroom beef pie?
This mushroom beef pie is a rich, hearty dish. Match these qualities in your wine pairing and serve the pot pies with an equally rich red wine. I love the big, flavorful, rustic reds of South West France (the Sud-Ouest), such as Cahors AOC, Madiran AOC or Gailliac AOC. The wines are made with a wide range of unique varieties, such as Malbec, Tannat, Syrah, and Negrette. Each region is unique and fun to explore. The red wines share a silky richness, a deep inky color, and earthy, spicy, black fruit flavors. They’re so perfect for this rich mushroom beef pie.
what is the best beef for braising?
Chuck roast is the best meat for this red wine braised beef. It comes from the front shoulder of the cow, which contains a lot of muscle, and thus a lot of connective tissue. Low and slow braising allows this connective tissue (mostly collagen) to break down into gelatin. This produces the velvety sauce, rich flavor, and tender, melt-in-your-mouth texture that are key to delicious braised beef.
Other good cuts for braising are brisket or round (rump roast or bottom round). They are also muscular parts of the animal that contain a lot of connective tissue. The differences lie in amount of collagen and fat, which translates to different textures when braised.
For more delicious comfort food, try these homemade chicken and dumplings by Laura at Little House Big Alaska!Print
wine-braised mushroom beef pie
This mushroom beef pie is made with a luscious red wine sauce, tender meat, and a flaky puff pastry lid. Use a mix of your favorite wild mushrooms and add a handful of root vegetables, if you'd like!
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6
- Category: Meat
- Method: Braise
- Cuisine: American
- 2 lbs boneless beef chuck, cut into ¾-inch cubes
- 1 lb mixed mushrooms (cremini, shiitake, chanterelle, etc), stems removed and roughly chopped
- kosher salt
- freshly ground black pepper
- 4 tablespoons olive oil, divided, plus more if needed
- 1 medium onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp butter, softened
- ⅓ cup all-purpose flour
- 2 cups dry red wine
- 3 ½ cups low-sodium beef stock, plus more if needed
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 sheets puff pastry, thawed
- 1 egg beaten with 1 tsp water, for egg wash
- flaky salt, for sprinkling
- Pat beef dry and season generously with salt and black pepper. Heat 2 tbsp olive oil in a dutch oven over medium-high heat. Add half of beef and cook, turning occasionally, until browned all over, about 10 minutes. Transfer to a plate and repeat with remaining beef.
- Add 1 tbsp olive oil to pot and add mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden brown and crispy, 10- 15 minutes. Transfer to plate with beef.
- Heat remaining 1 tbsp olive oil in pot and add onions, carrots and celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften and brown, about 8 minutes. Stir in garlic and cook until fragrant, about a minute. Add tomato paste and cook for 2- 3 minutes, stirring constantly, until darkened.
- Add wine and bring to a boil, scraping to deglaze the pot. Reduce to a simmer and cook until wine is reduced by half, about 15 minutes. Meanwhile, preheat oven to 350°F.
- Stir in beef broth, thyme, bay leaves, beef and mushrooms. In a medium bowl, mash butter and flour together with a fork until a very smooth paste is formed. Add a ladleful of hot broth to flour mixture and whisk until smooth. Whisk in another ladleful. Return mixture to pot and stir to combine. Bring to a simmer and cook until thickened. Cover, transfer to oven and cook until beef is tender, 2- 2 ½ hours, stirring once or twice in between.
- Remove the pot from the oven and let cool slightly. Increase oven to 400°F.
- Lay out puff pastry on a lightly floured work surface. Using a serving bowl as a guide, cut out 6 lids that are ½-inch wider than the diameter of the bowl. Arrange pastry circles on a parchment paper lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until golden brown and puffed, about 15 minutes. Divide mushroom beef stew across 6 serving bowls, top with puff pastry lid and serve.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1 cup mushroom beef stew
- Calories: 576
- Sugar: 5.5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 9.3g
- Unsaturated Fat: 15.1g
- Trans Fat: 0.8g
- Carbohydrates: 19g
- Fiber: 3.5g
- Protein: 55g
- Cholesterol: 165mg
Keywords: mushroom beef pie