Heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat. Brown the stewing beef on all sides in batches. Do not overcrowd the pan. Set aside. Place the bacon in the skillet and cook until it starts to crisp. Add in the onion, carrot, mushrooms, potato, and sugar and sauté for 10 minutes until soft. Add the garlic and cook for 1 additional minute more.
Stir in the flour to coat the vegetables and gradually pour in the Guinness, beef stock, tomato paste and Worcestershire sauce. Mix well. Add the browned beef, the thyme and bay leaves. Cover and bring to a boil. Reduce heat to low and simmer for 1 to 1½ hours until the meat is tender. The long slow cooking process not only tenderizes the meat but allows the flavor of the Guinness to fully develop while creating a thick, luscious sauce. Remove the lid. If needed to further reduce the sauce, mix the cornstarch and water together and stir into the stew. Let it simmer for another 30 minutes. Remove stew from the heat and discard the thyme sprigs and bay leaves.
Preheat the oven to 400°F/200°C.
Place the stew into a 9-inch (23cm) pie dish and spread evenly. Roll out the chilled puff pastry into a 10-inch (25cm) circle and place on top of the filling. Crimp the edges to seal it to the dish. Cut 3-4 steam vents in the pastry with a sharp knife. Brush the top of the pastry with the egg wash. Be creative and use the extra puff pastry to decorate your pie. Bake for 20-25 minutes until the crust is golden brown.
*Make individual servings by placing mixture into ramekins and top with rounds of puff pastry.
Heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat. Brown the stewing beef on all sides in batches. Do not overcrowd the pan. Set aside. Place the bacon in the skillet and cook until it starts to crisp. Add in the onion, carrot, mushrooms, potato, and sugar and sauté for 10 minutes until soft. Add the garlic and cook for 1 additional minute more.
Stir in the flour to coat the vegetables and gradually pour in the Guinness, beef stock, tomato paste and Worcestershire sauce. Mix well. Add the browned beef, the thyme and bay leaves. Cover and bring to a boil. Reduce heat to low and simmer for 1 to 1½ hours until the meat is tender. The long slow cooking process not only tenderizes the meat but allows the flavor of the Guinness to fully develop while creating a thick, luscious sauce. Remove the lid. If needed to further reduce the sauce, mix the cornstarch and water together and stir into the stew. Let it simmer for another 30 minutes. Remove stew from the heat and discard the thyme sprigs and bay leaves.
Preheat the oven to 400°F/200°C.
Place the stew into a 9-inch (23cm) pie dish and spread evenly. Roll out the chilled puff pastry into a 10-inch (25cm) circle and place on top of the filling. Crimp the edges to seal it to the dish. Cut 3-4 steam vents in the pastry with a sharp knife. Brush the top of the pastry with the egg wash. Be creative and use the extra puff pastry to decorate your pie. Bake for 20-25 minutes until the crust is golden brown.
*Make individual servings by placing mixture into ramekins and top with rounds of puff pastry.
