Chunky beef, red wine & gravy pie

Updated: May 4, 2020


Pie Filling:

  • 1 tbsp olive oil

  • 1 brown onion diced

  • 2-3 garlic cloves finely chopped

  • 800gm-1kg chuck steak chopped into 2cm chunks

  • 3 tbsp wholemeal flour

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 cups (500ml) beef stock

  • 3 carrots- 1 diced, 2 chopped chunky

  • 1 celery Sticks diced

  • 3/4 cup of Baby peas

  • 1 cup of red wine

  • 1 tbs  Worcestershire sauce

  • ½ tsp salt

  • ½ tsp pepper

  • Tiny sprinkle of dried Tyme (or a spring of tyme)

  • 2 bay leaves

  • 1-2 tbs gravox gravy mixed as a Paste to add at the end to thicken the sauce

  • Tapioca (might be needed to thicken also)


  • 1 egg lightly whisked or milk

  • puff pastry or filo pastry


  • 1. Sprinkle beef with salt & pepper.

  • 2. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.

  • 3.Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.

  • 4. Add flour and stir through.

  • 5. Add beef stock, wine and stir to dissolve the flour.

  • 6. Add thyme, bay leaves, and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover.

  • 7. Add to the slow cooker and cook for 6-8 hours.

  • 8. Once meat is tender, add gravy paste and mix in to make it thicker & creamier. If the sauce doesn’t thicken you can add tapioca flour to thicken. Add baby peas and stir.

  • 9. Place pastry in the pie dish fill with pie mixture then seal with another piece of pastry on top. Either brush with egg wash or a little milk. Add a few slits to the pastry to allow air in. 

  • 10. Cook until golden and crispy roughly 20-30 minutes on 180-200 degrees. Serve with mash potato & steamed greens.

  • I hope you’re family enjoys it as much as we do.


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