Beef Pie Delight

Savor the rich flavors of a homemade Beef Pie Delight with tender beef, flaky crust, and savory filling. Perfect for cozy dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 1 20

Cook Time 2 45

Resting Time 20

Total Time 4 25

Servings: 6 servings

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

1.1 kg beef chuck roast cut into 2 cm cubes
to taste Salt
to taste Freshly ground black pepper
3-4 tablespoons vegetable oil
115 g cremini mushrooms quartered
1 medium onion finely chopped
2 medium carrots cut into 1.25 cm pieces
2 tablespoons tomato paste
1 tablespoon minced garlic
½ cup beef broth
3 tablespoons all-purpose flour
375 ml additional beef broth about 1½ cups
1 heaping tablespoon Better Than Bouillon beef base dissolved in 60 ml hot water
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
½ teaspoon sugar
1 leaf bay leaf
1 cup frozen peas
2 teaspoons fresh thyme chopped
1 store-bought or homemade pie crust for a 9-inch pan
1 large egg beaten
to taste Salt for sprinkling
to taste Pepper for sprinkling
to taste Fresh thyme for sprinkling

Equipment

Dutch oven
9-inch pie dish
Rolling pin if using homemade crust
Pastry brush
Sharp knife

Method

Preheat your oven to 350°F (177°C). Pat the beef cubes dry and season with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat and sear the beef until golden brown on all sides. Transfer to a bowl.
Add mushrooms, onions, and carrots to the pot, sauté for about 5 minutes, then stir in tomato paste and garlic, cooking for another 30 seconds.
Pour in ½ cup of beef broth to deglaze, reduce slightly and sprinkle in the flour. Gradually add the remaining broth, Better Than Bouillon, soy sauce, Worcestershire sauce, sugar, and bay leaf. Return the beef, bring to a boil, cover, and transfer to the oven for 1 hour and 15 minutes to 1 hour and 30 minutes.
Once beef is tender, increase oven temperature to 400°F (204°C). Remove bay leaf, stir in peas and half of the thyme, season to taste, and let cool for 30 minutes.
Brush the pie dish edges with beaten egg, drape the pie crust over, trim, and crimp edges. Cut steam vents and brush with egg wash, sprinkle with seasoning.
Bake for 30 minutes until crust is golden. Let it rest for 20 minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 37gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 109mgSodium: 720mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 5IUVitamin C: 6mgCalcium: 3mgIron: 20mg

Notes

For a rich flavor, consider adding a splash of red wine to the broth. Customize the filling by substituting green beans for peas or using puff pastry for the crust. For storage, cool completely before wrapping in plastic or foil. Refrigerate for up to 3 days or freeze for up to 3 months. Always bake fully before freezing! A sprinkle of shredded Gruyère cheese between the filling and the crust adds a delicious twist.