Slow Cooked Beef and Red Wine Pie
The perfect winter warmer, this slow cooked beef and red wine pie is a guaranteed crowd pleaser for a cold evening. It requires minimal effort, yet it delivers a divine, melt-in-the-mouth texture.
Enjoy with a bottle of Best’s 2018 Cabernet Sauvignon and friends and family.
2 kg gravy beef, cut into large chunks
2 thyme sprigs
3 bay leaves
1 star anise
Bottle of Best’s 2018 Cabernet Sauvignon
3 tbsp olive oil
4 sticks celery, chopped
1 large onion, chopped
6 large carrots, cut into chunks
2 garlic cloves, chopped
3 tbsp plain flour, plus extra for dusting
1 tbsp tomato paste
2 tsp beef stock powder
1 sheet shortcrust pastry
1 egg, beaten
- Place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over the wine, cover with cling film and chill overnight. Drain the beef, reserving the liquid and pick out the herbs and star anis and set aside.
- Preheat oven to 170c. Heat half the oil in a frying pan. Brown the beef in batches. Return all beef to the pan and add the vegetables. Cook for 5 mins until starting to colour, then add the herbs and star anise and cook for a minute more.
- Scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato paste then pour over the wine, scraping the bottom of the pan with your spoon. Add stock powder and pour over just enough boiling water to cover the meat and vegetables. Bring to a boil, stir well, cover and place in the oven for 2-3 hrs until the meat is really tender. Season with salt and pepper.
- Tip the filling into a 2-litre baking dish. Top with the shortcrust pastry, crimp the edges and poke a couple of steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with sea salt. Bake for 30 mins until golden brown. Serve.
Image Source: BBC Good Food