1 pound cubed sirloin beef stew meat
1/3 cup extra virgin olive oil
2 tablespoons unsalted butter
1 onion, diced
1 500 ml can of ale
4 cloves garlic, minced
1 1/2 teaspoons chopped fresh parsley
2 beef bouillon packets
To taste salt and pepper
2 stalks celery, chopped
2 carrots, chopped
1/2 cup quartered fresh mushrooms
1/2 cup all-purpose flour
1 package puff pastry
1 eg,g beaten
In a large skillet over medium heat, add the beef stew meat and sear all sides until brown. Remove and set aside.
Add the butter to the skillet and sauté the olive oil, onion and garlic until tender.
Add vegetables, thyme, and parsley. Return beef to the skillet.
Stir in half can of ale at a time and let simmer.
Sprinkle in the beef bouillon, salt and pepper.
Continue to simmer on low heat for 2 hours until tender.
Preheat the oven to 390F.
Roll out pastry with flour-dusted rolling pin and cut into pie lids for each pie or one large pie lid.
Into individual oven-safe ceramic bowls or large casserole, ladle in mixture from skillet.
Cut slit on middle of pie and brush with egg mixture.
Bake in preheated oven until the crust is golden brown and gravy is bubbling, 20-25 minutes.
Increase temperature to 425F and move up the rack to the top, bake for 5 minutes. This will allow the top of the pies to brown.