Ingredients

• 3 tbs tomato paste
• 3 1/2 cup beef stock
• 4 lbs beef chuck cut into cubes
• 1 1/2 lb white mushrooms, quartered
• 1 large yellow onion, sliced
• 6 cloves garlic, chopped
• 2 tsp fresh thyme leaves, chopped
• 2 cup Guiness Stout
• 1-1/2 cups flour
• salt
• pepper
• 1 egg
• 1 lb frozen puff pastry, thawed

Directions

1. eheat oven to 325. Put tomato paste in a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout, stir well. Sprinkle flour over, season with salt and pepper, and stir well. Transfer to a deep 10 1/2 × 12 1/2 baking dish set on a large baking sheet. Cover with foil and bake, stirring occasionally, until very tender, 3 1/2-4 hours.

2. Beat egg and 1 tsp water together and set aside. Roll puff pastry onto lightly floured surface to a 1/4" thickness, 2" wider than the baking dish. Uncover stew, and drape pastry over dish. Brush with egg wash. Return to oven and bake until buffed and golden brown, about 40 minutes.

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