wine-braised mushroom beef pie

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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!

  • Author: Indi Hampton
  • 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 3/4-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
  • 1/3 cup all-purpose flour
  • 2 cups dry red wine
  • 3 1/2 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


  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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 1/2 hours, stirring once or twice in between.
  6. Remove the pot from the oven and let cool slightly. Increase oven to 400°F. 
  7. Lay out puff pastry on a lightly floured work surface. Using a serving bowl as a guide, cut out 6 lids that are 1/2-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.