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Beef Marsala pie is a mix between an Italian spezzatino and a French beef bourguignon made with a Marsala sauce. Creamy, rich and decadent, perfect when you have friends over for dinner.
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When to serve beef Marsala pie
Beef pie is perfect for a dinner party as the filling and the pastry can be prepared the day before. It can be put together 1 hour before the party and cooked 45 minutes before serving it.
It is delicious comfort food, a complete meal and can be served with a salad or some roasted potatoes.
Which cut of beef is best for stew
The best cuts of beef to use in the stew are the cheaper cuts, usually well-worked muscles. Because they worked a lot, they are lean and tough but with a lot of connective tissues. Those tissues melt when cooked for a long time forming thick creamy gelatine.
In the chart below you can see where those cuts are located. They are called:
- 8 & 9 Shank in Italian Campanello or Muscolo, in French Jarret, Gîte
- 10 & 11 Round in Italian Girello or Controgirello, in French Semelle, Jumeau
- 12 Chuck in Italian Giovarro or Collo, in French Collier
If you want to know more about the difference among those cuts you can read an interesting article on Seriouseats.com : Stew Science: How to Choose the Best Cuts for Beef Stew.
Are you interested in knowing more about cuts of beef and their names also in French and Italian? You can find more information in the article: Cuts of Beef for Barbecuing
Making the short pastry
This is a classic short pastry recipe which I use for any type of recipes, from savoury to sweet. When I make a covered pie I double the dose of ingredients as below:
- 3 cup – 400 gr of flour
- 1 cup – 200 gr of butter at room temperature
- 2 eggs
- 1 pinch of salt
- 4 tbsp of water
The process is very simple:
- Mix all the ingredients
- Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
- Take 3/4 of the pastry and roll it flat
- Cover the bottom of a removable base baking tin ( 9 1/2 in – 24 cm) with parchment paper. Butter and flour the edges
- Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
- Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash
If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3
Making the filling for the beef Marsala pie
In this pie I use the following ingredients:
- 2 lb – 1 kg of beef for stew
- 2 carrots
- 2 celery stalks
- 2 onions
- 10 oz – 500 gr of mushrooms
- 1 bay leaves
- 1 cup of Marsala wine
- 3 tbsp of butter
- 1 tbsp salt
This is how to proceed:
- Cut the beef in cubes and coat with flour
- Stir fry the beef in a casserole until the meat is brown, add the salt
- Cut the vegetables in large chunks and add to the meat
- Stir fry for few minutes, then add the cup of Marsala and let it evaporate for 2 minutes
- Cover the casserole and put the meat to cook in the hot oven for 2 hours at 350 F – 180 C
- Once ready add the mushrooms cut in quarters and remove the bay leaves
- Cover and let it rest for at least 1 hour.
Composing and cooking the pie
Once the pastry and the filling are ready, the pie can be composed and cooked just 1 hour before serving it.
- Filled the pierced cold short-pastry with the prepared beef stew
- Lay the cover on top and tight the edges. Make some cuts on the top so the steam can escape while the pie is cooking. Brush the top with egg wash to make it shine
- Cook the pie in a hot oven at 350 F – 180 C for 35 minutes
- Let it rest for 10 minutes before moving it into the serving dish
- Serve while still hot
Tips for making the best beef pie with Marsala sauce
- Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
- Keep the vegetables in large chunks the same size of the beef bite as they make a nice juicy contrast
- If you don’t have Marsala you can substitute with a red full body wine. Porto would be too sweet, but if you like sweet, you can try.
- You can also serve only the filling as a stew with rice or fresh tagliatelle. If you like it moister you can add 1/4 cup of beef stock before cooking the meat for 2 hours
More pie ideas
- Chicken and Mushroom Pie Recipe
- Chelsea Market Heidi Pie With French Chevre
- Zucchini Mushroom Quiche Recipe
- Caramelized Squash Spinach Bacon Quiche
- Beef Sausage Hand Pie Recipe
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📋 Beef Pie With Marsala Sauce
Ingredients
Short pastry
- 3 cup flour
- 1 cup butter at room temperature
- 2 fresh eggs
- 2 pinch salt
- 4 tbsp fresh water
For the filling
- 2 lb beef for stew
- 2 carrots
- 2 stalk stalk of celery
- 2 onion
- 10 oz mushrooms
- 1 bay leave
- 1 cup Marsala wine
- 1/4 cup flour
- 3 tbsp butter
- 1 tbsp salt
- 1 extra egg for brushing
Equipment
Looking for kitchen gadget gifts?Instructions
Short pastry
- Mix all ingredients with a mixer
- Wrap the dough into cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies
For the filling ( you can prepare the day before)
- Cut the beef in cubes and coat with flour. Discharge the excess flour
- Stir fry the beef in a casserole until the meat is brown, add the salt
- Cut the vegetables in large chunks and add to the meat
- Stir fry for few minutes, then add the cup of Marsala and let it evaporate for 2 minutes
- Cover the casserole and put the meat to cook in the hot oven for 2 hours at 350 F – 180 C
- Once ready add the mushrooms cut in quarters and remove the bay leaves
- Cover and let it rest for at least 1 hour. This is the time to adjust seasoning if needed.
Preparing the tin for the pie
- Cover the base of a 9 1/2 in – 24 cm baking tin with removable base with parchment paper and butter the sides
- Take 3/4 of the short pastry, roll it flat and lay at the bottom and edges of the pan
- Make holes with a fork and rest it back in the fridge so the butter will resolidify
- Lay flat also the remaining 1/4 and set it back in the fridge on a flat surface
Cooking the pie
- Pour the cooked beef inside the pastry base
- Cover with the pastry top, seal the edges and make holes in the middle so the steam can be released while cooking
- Cook in a hot oven at 350 F – 180 C for 35 minutes
- Once the pie is ready, wait 10 minutes before removing it from the pan
- Serve while still hot
Notes
- Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
- Keep the vegetables in large chunks the same size of the beef bite as they make a nice juicy contrast
- If you don’t have marsala you can substitute with a red full body wine. Porto would be too sweet, but if you like sweet, you can try.
- You can also serve only the filling as a stew with rice or fresh tagliatelle. If you like it moister you can add 1/4 cup of beef stock before cooking the meat for 2 hours
Susan @ Simply Sundays
I never thought of using marsala wine in stew, I always use red wine. I’ll bet the flavors are delicious! Thanks for sharing!
Laura
Yes, it is very common in Italy
Lesli Schwartz
Ooooh! This beef pie looks heavenly! I can imagine all of those fabulous flavors tucked inside! YUM!
Laura
THank you
Brian Jones
I’ve been half-heartedly trying to find Marsala wine for a couple of years, I’ve not been trying particularly hard just keeping my eyes open but absolutely nothing. But have it on my must-buy list from our trip to the big city in a couple of weeks!
I’ve never thought of using it in a pie filling though, it sounds and looks heavenly.
Laura
Marsala is great for cooking, but even in France it is not as easy to find
Ramona
A great recipe indeed, beef and mushrooms is my absolute favourite combo. Adding marsala to that will make it just simply divine. I must have this very soon. Thank you for sharing this great recipe and idea Laura.
Laura
Thank you Ramona
Jacqueline Debono
I love marsala instead of red wine! This beef pie looks fabulous. Going to pin for later!
Laura
Thank you, it is so much better than red wine