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wine-braised mushroom beef pie

red wine braised beef and mushroom 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

Ingredients

  • 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

Instructions

  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.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Keywords: mushroom beef pie

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