Have you ever invited friends over for dinner and then a day or 2 before they arrive gone into panic over what you are going to cook them? That happens to me all the time, anxiety sucks! But recently when it happened I went with my gut and made this beef & red wine pie. It was a huge hit!

Beef & Red Wine Pie | rachaelsfoodielife.com

The best part about this is while it looks fancy it is so simple!

Yes the beef needs to cook for an hour and half to 2 hours, but you don’t have to be in the kitchen the whole time. Put it on and then just give it a stir every 10 to 15 minutes and you can’t go wrong.

Beef & Red Wine Pie | rachaelsfoodielife.com

The top is just potato gems, they add a easy crunchy topping that also helps soak up some of the sauce from the base.

This is the dinner you pull out when your family is coming to visit. Its a proper adult dinner (when served with salad) that everyone will love.

Beef & Red Wine Pie | rachaelsfoodielife.com

If you don’t enjoy drinking red wine, don’t worry neither do I. But cooking with red wine, oh my it is something else! Red wine brings a real depth of flavour and a richness to food, and pairs beautifully with beef.

Please, please try this I know you will love it and let me know what you think!

Beef & Red Wine Pie | rachaelsfoodielife.com


Beef & Red Wine Pie

Servings 6


  • 1 kilo chuck beef, cut into 1 inch cubes
  • 2 medium brown onions, sliced
  • 3 tablespoons plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 200 grams mushrooms, sliced
  • 3 garlic cloves, crushed
  • 2 sprigs rosemary
  • potato gems


  1. Preheat the oven to 230 degrees

  2. Place a large saucepan over high heat and add 1 tablespoon of olive oil, once the pan is really hot add the beef a handful and brown. This will happen fairly quickly and this is what you want, just to brown the outside this will add loads of flavour.

  3. As each batch of beef is browned remove it to a bowl.

  4. Once all the beef is done add the onion and reduce the heat to medium high and cook stirring until softened and brown. Add the flour and stir well to coat the onion.

  5. Pour in the red wine and stir well, this will thicken quickly. Then pour in the beef stock and stir to incorporate.

  6. Add the mushrooms and beef back in. Then strip the rosemary leaves into the saucepan then add the garlic, mix well to incorporate. 

  7. Bring back to a boil then reduce to heat to low and simmer stirring occasionally. For 1 and a half to 2 hours or until the beef is tender.

  8. Pour mixture into an oven proof dish and lay out potato gems over the top. Place in the oven and bake for 35-40 minutes or until the potato gems are golden and crispy. Serve with a side salad and enjoy!

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