Beef And Stout Pot Pie

• 2 potatoes, peeled and diced
• 4 carrots, peeled and diced
• 2 pounds boneless beef chuck steaks, cut into 1 inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 cippolini onions, peeled and roughly chopped
• 2 garlic cloves, roughly chopped
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Harpoon Island Creek Oyster Stout
• 1 tablespoon worcestershire sauce
• 3 sprigs fresh thyme
• 2 sheets frozen puff pastry dough
• 1 egg, beaten
• 1 tablespoon water

1. Boil potatoes and carrots together until tender. Drain, reserving 1/4 cup of the water, and place in refrigerator to cool.
2. Preheat oven to 350.
3. Place chunks of beef along with flour, salt and pepper in a large zip-type bag; toss to coat.
4. Heat oil in a large ovenproof pot over high heat, then working in batches, brown meat on all sides, about 4 minutes per batch; set aside.
5. onion, garlic and 1/4 cup reserved vegetable water to the pot and cook, scraping the brown bits from the bottom of the pot, and stirring often until onion is softened.
6. Add tomato paste and cook for one minute.
7. Return beef to pot along with broth, stout, Worcestershire, and thyme.
8. Bring to a low boil, then cover and transfer to oven. Braise for 1 1/2 hours.
9. Remove from oven and stir in the cooled carrots and potatoes.
10. Allow stew to cool uncovered for 1/2 hour before topping with puff pastry (otherwise the pastry will melt).
11. In the meantime, thaw the puff pastry dough and raise oven temperature to 425.
12. When ready to assemble pot pies, cut circles in the dough 1/2-inch wider in diameter than the bowls you plan to use.
13. Fill these individual oven-proof bowls with the stew then top with the pastry dough, pressing dough onto the rim of the bowl to help it adhere
14. Beat together the egg and tablespoon of water and brush the top of the pastry dough with this egg wash.
15. Place pot pies on a baking sheet and bake until pastry is puffed and golden, about 20 minutes.

potatoes, carrots, boneless beef chuck, flour, kosher salt, freshly ground black pepper, vegetable oil, cippolini onions, garlic, tomato paste, beef broth, stout, worcestershire sauce, thyme, pastry, egg, water

Taken from food52.com/recipes/20111-beef-and-stout-pot-pie (may not work)