Beef and Guinness Pot Pie

Directions

1. Preheat oven to 350 degrees F. Add flour to a large plastic bag, add beef chunks and shake to coat. Transfer to a platter and season with salt and pepper to taste.
2. Heat olive oil in a large Dutch oven. Brown meat in batches, removing browned meat to a platter. Add onion, celery, carrots, garlic and vinegar to the pot. Scraping the bottom to deglaze with a wooden spoon. When vegetables are tender, add tomato paste, stirring until coated. Return beef to the pot along with any juices from the platter. Add broth, beer, Worchestershire sauce and seasonings. Cover and cook in the oven for 1 hour.
3. Allow the stew to cool completely, at least 30 minutes or overnight. Preheat the oven to 425 degrees F. Divide cooled stew between 2 -16 oz ramekins.
4. Roll our puff pastry large enough to cover the two dishes. Cut into equal squares. Lightly brush a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to the dish. Brush top and sides of pastry lightly with beaten egg. Alternatively: instead of using puff pastry, this dish can be made with regular pie dough as the crust.
5. Freeze for 15 minutes. Then bake for 15 minutes at 425 degrees F. then reduce the temperature to 400 degrees F and continue cooking or 5-10 more minutes until puff pastry is puffed and lightly browned. Serve hot.