Roughly dice the
and mince the
Garlic (4 cloves)
Celery (3 stalks)
into small pieces and either half or quarter the
Beef Chuck (2 lb)
into 1/2 inch cubes, and generously season them with
Salt and Pepper (to taste)
Olive Oil (2 Tbsp)
in a hot dutch oven/large pot. Brown the beef pieces on all sides in batches and once they're browned well, remove them with a slotted spoon and set them aside on a plate. Repeat until beef is browned.
Add the diced onions to the same pot and sauté them for a couple minutes until they turn soft and translucent.
Add the garlic and sauté it for 2 minutes with the onions.
Add the chopped celery and mushrooms to the pot and sauté them for a couple minutes.
Next, add the
Tomato Paste (2 Tbsp)
Dried Thyme (1 tsp)
Dried Rosemary (1/2 tsp)
. Season the veggies with some salt (to taste).
Give everything a good stir then add the beef back into the pot along with all those juices.
Pour in the
Guinness® Stout Beer (1 1/2 cups)
Beef Broth (2 cups)
and bring the stew to a boil.
Measure in the
Brown Sugar (3 Tbsp)
Bay Leaf (1)
to the stew then turn the heat down to a low simmer, cover the pot and let the stew slowly cook for about an hour.
After about an hour, add the diced
Potatoes (2 cups)
to the stew. Put the lid back on and give the stew another 30 minutes on low heat.
After the stew has simmered for 1.5 hours, mix
All-Purpose Flour (2 Tbsp)
in just enough water to dissolve it and stir it well to make sure there are no lumps.
Bring the stew up to a rapid boil and slowly pour in the flour mix while stirring. It will start to thicken almost instantly.
Once the stew has reached the consistency you like, turn the heat off, add the
Frozen Peas and Carrots (1 1/2 cups)
Fresh Parsley (1 handful)
Preheat the oven to 400 degrees F (200 degrees C ) and thaw the
Puff Pastry (1 pckg)
according to the instructions on the pack. Roll out the puff pastry to get rid of the fold creases. Measure out the dishes you're going to use and cut the pastry.
Fill the dishes with the stew and place a cut piece of puff pastry on top of each dish. Stretch the pastry gently and pinch it around the lip of the dish to prevent shrinkage during cooking.
Brush the pastry lightly with egg wash-an
Water (1 Tbsp)
. Pop the pot pies in the oven for 20 to 25 minutes until the pastry turns golden and crispy.
After removing the pot pies from the oven, let them rest for 15 to 20 minutes before serving them, allowing the stew to cool a little.