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