Beef & Guinness Pie

• 2 pounds Boneless Beef Chuck, Cut Into 1-inch Pieces
• 4 Tablespoons All-purpose Flour
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/4 cups Vegetable Oil
• 2 Tablespoons Butter
• 2 packages (10 Oz. Package) Whole Cremini Or Baby Bella Mushrooms, Quartered
• 1 whole Onion, Chopped
• 1 can (6 Oz. Can) Tomato Paste
• 1- 1/2 cup Beef Broth
• 3 cloves Garlic, Chopped
• 1 cup Guinness Stout Or Other Irish Stout
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Fresh Thyme Leaves
• 1 box (17.3 Oz. Box) Puff Pastry Dough, Thawed (I Used Pepperidge Farm)
• 1 whole Egg, Lightly Beaten
• 1 Tablespoon Water

1. Preheat oven to 350 degrees F.
2. Pat beef dry.
3. Preheat oven to 350 degrees F. Pat beef dry.
4. Stir together flour, salt, and pepper in a shallow dish.
5. Add beef, turning to coat, then shake off excess and transfer to a plate.
6. Heat oil in a wide 5-6 quart ovenproof heavy pot or deep iron skillet over moderately high heat until just smoking, then brown meat in 2 to 3 batches, turning occasionally, about 5 minutes per batch.
7. Transfer browned meat to a bowl and set aside.
8. After meat is browned, add the butter to the pan and melt.
9. Add mushrooms and onions to the melted butter in the pan and saute until onions are translucent and mushrooms are lightly browned, about 5 minutes.
10. Quickly mix together tomato paste and 1/2 cup beef broth; set aside.
11. Add garlic to the pan and saute lightly until an aroma develops.
12. Stir in beef with any juices accumulated in bowl, remaining beef broth and tomato paste mixture, stirring to combine.
13. Stir in beer, Worcestershire sauce and thyme leaves and bring to a simmer, then cover and transfer to the oven.
14. Braise until beef is very tender and sauce thickened, about 1 1/2 hours.
15. Cool stew completely, uncovered, about 30 minutes.
16. (If stew is warm while assembling pies, it will melt the uncooked pastry top.)
17. Put a shallow baking pan on the middle rack of the oven and increase oven temp to 425 degrees F.
18. Divide cooled stew among bowls (they wont be completely full).
19. Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick.
20. Trim edges and cut dough into quarters.
21. Stir together egg and water and brush a 1-inch border of egg wash around each square.
22. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere.
23. Brush pastry tops with some of the remaining egg wash.
24. Bake pies in a preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
25. Reduce oven temp to 400 degrees F and bake 5 minutes more to fully cook dough.
26. Note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered.
27. Bring to room temp before using.
28. Makes 8 main-course servings.

allpurpose, salt, black pepper, vegetable oil, butter, cremini, onion, tomato paste, beef broth, garlic, stout, worcestershire sauce, thyme, pastry, egg, water

Taken from tastykitchen.com/recipes/main-courses/beef-guinness-pie/ (may not work)