Rich Savory Beef Filling (Printable version)

Tender beef and vegetables cooked in a rich, savory gravy for a hearty filling.

# What You'll Need:

→ Beef

01 - 1.75 lbs beef chuck or stewing beef, cut into ½-inch cubes

→ Vegetables

02 - 2 tablespoons vegetable oil
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 1½ cups beef stock
08 - ½ cup red wine (optional; substitute with additional stock if omitted)
09 - 2 tablespoons tomato paste

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon Worcestershire sauce
12 - 2 bay leaves
13 - Salt and black pepper, to taste

→ Thickener

14 - 2 tablespoons all-purpose flour

→ Finishing

15 - 1 cup frozen peas

# How to Prepare:

01 - Heat vegetable oil in a large, heavy-based pot over medium-high heat. Add beef cubes in batches and brown evenly on all sides. Remove and set aside.
02 - Add chopped onion, diced carrots, and celery to the pot. Cook for 5 minutes until softened, stirring frequently. Add minced garlic and cook for an additional minute.
03 - Return browned beef to the pot. Sprinkle flour over the meat and vegetables, stirring thoroughly to coat evenly.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine if using, scraping the pot bottom to release browned bits.
05 - Pour in beef stock, then add dried thyme, Worcestershire sauce, and bay leaves. Season with salt and black pepper.
06 - Bring mixture to a gentle simmer, cover, and cook on low heat for 1 hour, stirring occasionally.
07 - Remove lid and simmer uncovered for 20 to 30 minutes until beef is tender and sauce has thickened.
08 - Stir in frozen peas and cook for 2 to 3 minutes. Remove bay leaves.
09 - Allow filling to cool completely before using in pies or pasties.

# Expert advice:

01 -
  • The meat becomes impossibly tender after slow simmering, practically melting on your tongue like a secret only you know
  • The gravy is thick and clings to every piece of beef and vegetable, rich enough to feel indulgent but balanced enough that you never tire of it
  • Make it ahead and it actually tastes better the next day, which means less stress on serving day
  • This filling works beautifully in pastry, puff pastry, or even as a humble pot pie, giving you endless possibilities
02 -
  • Never skip the browning step. I once tried to save time and add raw beef directly to the liquid, and the filling tasted thin and disappointing. That brown crust is where the deep, savory flavor lives.
  • The flour coating looks strange and clumpy at first, but it's essential for achieving a thick, clingy sauce rather than a thin, watery one. Trust the process.
  • Removing the bay leaves completely is non-negotiable. Nobody wants to bite into one, and they will hide until the exact moment someone finds it.
  • Freezing or refrigerating this filling actually improves it because the flavors continue to develop and meld. Make it days ahead if your schedule allows.
03 -
  • Sear your beef in small batches and don't skip this step—it's where all the deep, savory flavor is created through the Maillard reaction
  • Use beef chuck or stewing beef specifically, not lean cuts, because the fat and connective tissue are what make this filling rich and silky after long cooking

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