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1
Preheat oven to 400u00b0F.
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2
In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
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3
Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
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4
Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
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5
Pour in the beer, wine, and beef broth, stirring well.
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6
Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
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7
In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
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8
At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
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9
Cutting the Puff Pastry:
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10
Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
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11
Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
