Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1 tsp (5g) salt
  • 1 cup (226g) unsalted butter, chilled and cubed
  • 1/2 cup (120ml) ice water, plus more if needed
  • 1 large egg, beaten, for egg wash
  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tbsp (30ml) all-purpose flour
  • 2 cups (480ml) beef broth
  • 1 cup (240ml) dry red wine (like Merlot or Cabernet Sauvignon)
  • 2 tbsp (30ml) tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap in cling film, and chill for at least 30 minutes.
  2. Sear the Beef: Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove from pot and set aside.
  3. Sauté the Vegetables: Add onion, carrots, and celery to the pot and sauté until softened, about 8 minutes. Add mushrooms and garlic and cook until mushrooms are browned and softened, about 5 more minutes.
  4. Make the Gravy: Stir in flour and cook for 1 minute. Gradually whisk in beef broth, red wine, tomato paste, and Worcestershire sauce. Add thyme and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Simmer the Filling: Return beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until beef is very tender.
  6. Assemble the Pie: Preheat oven to 400°F (200°C). Remove bay leaf from filling. Roll out pastry on a lightly floured surface. Transfer to a 9-inch pie dish. Trim and crimp edges.
  7. Fill and Bake: Pour beef and mushroom filling into the prepared pie crust. Brush crust with egg wash. Cut slits in the top of the crust to allow steam to escape. Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.