Forktionary

Beef Mushroom And Red Wine Pie Recipe

Warm up your autumn or winter evenings with this hearty Beef, Mushroom, and Red Wine Pie! A crowd-pleasing favorite, this comforting dish features tender beef slow-cooked in rich red wine with earthy mushrooms. Perfectly complemented by creamy horseradish mash (recipe not included) and seasonal vegetables, it's the ultimate fall feast. Get ready for a taste of pure comfort!

Prep Time 20 mins
Cook Time 75 mins
Calories 801.3 kcal
Protein 36g
Rating 4.0 (1 Reviews)
Beef Mushroom And Red Wine Pie 106

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Mushroom And Red Wine Pie

  • 2 tablespoons olive oil
  • 1.5 lbs beef stew meat
  • 2 finely chopped shallots
  • 8 oz sliced cremini mushrooms
  • 1 cup dry red wine
  • 1 cup beef stock
  • 2 tablespoons cold water
  • 2 sprigs fresh thyme
  • 1 tablespoon cornflour
  • 1 sheet store-bought puff pastry
  • 1 beaten egg
  • Generous seasoning of salt
  • Generous seasoning of pepper
  • 1 tablespoon milk

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How to Make Beef Mushroom And Red Wine Pie

  1. Heat 2 tablespoons of olive oil in a large flameproof casserole or heavy-based saucepan over medium-high heat.
  2. Add 1.5 lbs of beef stew meat, cut into 1-inch cubes, and cook for 10 minutes, stirring occasionally until browned. Remove the beef from the pan and set aside.
  3. Add 2 finely chopped shallots and 8 oz of sliced cremini mushrooms to the pan and cook for 5 minutes, until softened.
  4. Stir in 1 cup of dry red wine (such as Cabernet Sauvignon or Merlot), 1 cup of beef stock, and 2 sprigs of fresh thyme.
  5. Return the beef to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the meat is very tender.
  6. Preheat oven to 400°F (200°C).
  7. In a small bowl, whisk together 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water until smooth. Stir this mixture into the beef stew. Season generously with salt and pepper. Transfer the pie filling to an ovenproof dish and let it cool slightly.
  8. Meanwhile, on a lightly floured surface, roll out 1 sheet (14 inches) of store-bought puff pastry to a 12-inch circle.
  9. Brush the rim of the ovenproof dish with water. Top with the pastry, and trim the edges, pressing to seal.
  10. Use pastry scraps to create decorative leaves. Brush the top of the pastry with a beaten egg mixed with 1 tablespoon of milk.
  11. Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

7g

Fat

55g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Mushroom Recipes European Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Savory Pies Main Dish Beef Vegetables European Fall Winter English Seasonal Comfort Food Inexpensive Mushrooms Meat Taste Mood 4 Hours Or Less