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1
Heat the oil in a large pot over medium high heat.
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2
Sear the beef in small amounts until well browned.
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3
Do this in batchesdont over crowd your pot.
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4
Remove beef from the pot and set aside while you finish searing the rest of the beef.
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5
Then add the bacon lardons into the pot, lower heat to medium and fry until brown.
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6
Remove bacon from the pot and drain off fat.
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7
Add 1 tablespoon of butter to the pan and saute shallots, onion, thyme, mushrooms and garlic scraping up the browned bits from the pan as the onion and mushrooms begin to sweat.
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8
Cook 5-6 minutes until onions are translucent and the mushrooms have lost their liquid.
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9
Add the beef and bacon back into the pot.
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10
Pour in the Guinness, red wine, Madeira and beef broth.
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11
Cover the pot and cook on a simmer for 1 1/2 hours.
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12
Adjust seasoning with salt and pepper to taste.
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13
In a small bowl, make a paste out of the remaining 2 tablespoons of butter and flour then add it into the simmering stew.
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14
Stir until thickened.
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15
Remove from heat and add oysters.
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16
Pour the mixture into a shallow oval casserole dish.
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17
Preheat oven to 400 F.
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18
Roll out the the puff pastry on a floured surface and then place it on top of casserole.
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19
Trim off the extra dough so it fits the top of the dish.
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20
Brush the dough with the beaten egg.
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21
Using leftover pieces of puff pastry cut out three shamrocks with a cookie cutter and place on top of pastry at equal distances apart.
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22
Brush them with the beaten egg.
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23
Bake for 25-30 minutes, until pastry has risen and is golden brown.
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24
Serve immediately.
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25
Enjoy with more wine or a Guinness.
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26
Now thats Irish!!
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27
!
