Big beef in red wine pie

Big beef in red wine pie
Big beef in red wine pie might be just the main course you are searching for. One portion of this dish contains approximately 59g of protein, 75g of fat, and a total of 1219 calories. This recipe serves 6. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes. Head to the store and pick up braising steak, egg, carrots, and a few other things to make it today. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Manischewitz Red Wine Cupcakes {Big Giveaway!} #Hamiltonbeach, Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste), and Beef Stew In Red Wine.

Instructions

1
If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper.
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PepperPepper
HerbsHerbs
AniseAnise
BeefBeef
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BowlBowl
2
Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you dont have time just start with all the ingredients prepared and ready to cook.
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HerbsHerbs
AniseAnise
BeefBeef
WineWine
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ColanderColander
BowlBowl
3
Heat oven to 170C/150C fan/gas 3 -
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OvenOven
4
Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
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VegetableVegetable
HerbsHerbs
AniseAnise
MeatMeat
Cooking OilCooking Oil
5
Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato pure then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes.
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Bouillon CubeBouillon Cube
VegetableVegetable
TomatoTomato
All Purpose FlourAll Purpose Flour
SugarSugar
BeefBeef
WineWine
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Frying PanFrying Pan
6
Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
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Salt And PepperSalt And Pepper
VegetableVegetable
WaterWater
MeatMeat
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OvenOven
7
To make the pie heat oven to 200C/180C fan/ gas
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OvenOven
8
Tip the filling into a 2-litre pie or baking dish.
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Baking PanBaking Pan
9
Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle.
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RollRoll
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Pie FormPie Form
10
Brush the pastry with the beaten egg and sprinkle with flaky sea salt.
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Sea SaltSea Salt
EggEgg
11
Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.
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Green BeansGreen Beans
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OvenOven
DifficultyExpert
Ready In3 hrs, 25 m.
Servings6
Health Score45
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