Beef and Guinness Pie

Instructions

1. Prepare the beef
   Season the beef chunks generously with salt and pepper, then toss in the flour until lightly coated. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Cook the vegetables
   In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
3. Deglaze and add liquids
   Pour in the Guinness, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 2 minutes. Add the beef stock, tomato paste, thyme, and bay leaves. Return the beef to the pot along with any accumulated juices.
4. Simmer the stew
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 2 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce is too thin after cooking, increase heat and simmer uncovered for 10-15 minutes to reduce.
5. Prepare for baking
   Preheat the oven to 400°F (200°C). Remove the thyme sprigs and bay leaves from the stew. Transfer the stew to a 9-inch pie dish or similar sized ovenproof dish, allowing it to cool slightly. The filling should be level with the top of the dish.
6. Add the pastry top
   Roll out the puff pastry sheet if needed to ensure it's large enough to cover your dish with some overhang. Carefully place the pastry over the filled dish, pressing down gently around the edges to seal. Trim any excess pastry, then crimp the edges with a fork. Cut a few small slits in the center to allow steam to escape.
7. Bake the pie
   Brush the pastry with beaten egg for a golden finish. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 25-30 minutes, until the pastry is puffed and golden brown.
8. Rest and serve
   Allow the pie to rest for 10 minutes before serving. This helps the filling to set slightly and prevents it from being too runny when cut. Serve hot with mashed potatoes or green vegetables on the side.