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1
Preheat the oven to 425F.
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2
Take the puff pastry from the freezer and allow to lightly thaw (to not quite room temperature).
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3
Gently roll out the puff pastry to smooth any creases.
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4
Combine the egg and water in a small bowl.
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5
Place the puff pastry on a baking sheet and brush with the egg wash. Bake on the middle rack until the puff pastry is golden brown, about 25 minutes.
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6
Cut the puff pastry into 4-by-4-inch squares and set aside.
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7
Lower the oven temperature to 325F.
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8
In a shallow dish, combine the flour, salt, and pepper.
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9
Add half of the beef cubes and dust with the flour.
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10
Shake off any excess flour.
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11
Add 1 tablespoon each of the olive oil and the butter to a 10- or 12-inch cast iron skillet over medium-high heat.
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12
Once hot, add half of the beef cubes, being sure not to crowd the pan.
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13
Cook until the meat starts to brown, about 3 minutes.
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14
Using tongs, turn the meat and cook for 3 minutes more.
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15
Transfer to a platter and repeat with another 1 tablespoon each of the olive oil and the butter to cook the remaining meat.
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16
Transfer to the platter.
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17
In the same pan, add another 1 tablespoon each of the olive oil and the butter and cook the mushrooms until they start to brown and release liquid.
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18
Transfer to a small bowl and reserve.
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19
Add the remaining olive oil and butter to the skillet, and cook the onion, carrots, and celery until the onions become translucent.
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20
Return the mushrooms to the skillet.
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21
Add the garlic, thyme, and oregano, and cook for another 2 minutes.
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22
Add the beef broth, Guinness, and Worcestershire sauce and stir.
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23
Add the beef cubes and gently mix in, coating well with the onion-mushroom mixture.
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24
Cover tightly with foil and/or a lid and place in the oven for 2 hours.
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25
Remove from the oven and season with salt and pepper.
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26
Serve the stew in warmed bowls, each sprinkled with cheese and topped with a puff pastry square.
