Beef and Stout Pie
2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
2 sheet s puff pastry dough
1 large egg, lightly beaten
1 tablespoon water
Preheat oven to 350°F.
Dry the beef, season with salt and pepper and brown in batches in a rondeau.
Add onion, and garlic to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute.
Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (Lay out in a shallow pan and place in the refrigerator or freezer as needed)
To assemble, place the stew in an appropriate vessel and top with the crust, you may wish to cut out decorative shapes. Brush the top with the egg wash and dock the crust