Beef and red wine pie filling

    1 hour 30 min

    This recipe is for a pie filling and you can use whatever pastry you wish to create the most delicious meat pie.


    Yorkshire, England, UK
    117 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 1 onion
    • 3 cloves garlic
    • 6-8 mushrooms
    • 450g (1lb) beef stewing steak
    • 3 bay leaves
    • 3 beef stock cubes
    • 1 1/2 teaspoons Worcestershire sauce
    • 720ml red wine
    • 240ml water

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Add the olive oil to a pan, finely chop onions, garlic, slice mushrooms and add to the pan, add the beef and brown.
    2. When the meat is browned add the bay leaves, crushed beef stock cubes and the Worcestershire sauce and stir.
    3. Add the red wine or just enough to cover the beef and add the water.
    4. Allow to simmer for 1 hour without a lid. The sauce should reduce and thicken. If it is too thin you can add a small amount of cornflour.
    5. Once cooked just add to your pastry, brush with beaten egg and cook for 30-45 minutes when you're ready to eat.


    This pie filling can be frozen and used at a later time also make sure you remove the fat from the beef before cooking.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Best pie ever, I need to make it every day  -  27 Oct 2015


    Made it. Ate it. Loved it! Delicious  -  03 Aug 2015


    This was really delicious - I used a homemade quick puff pastry recipe; it was very rich though and I think next time I would use just 2 stock cubes to see if that helps! Perhaps I shouldn't have added salt as well (still a novice!). I only had 300ml red wine so just substituted the rest with extra water to have the same amount of liquid. I didn't add cornflour and it was quite liquidy at the end, so I think next time I might just add a bit to help it thicken.  -  25 Jun 2015