Beef and Guinness pie with puff pastry

Pat the stew meat dry and season one side with salt and pepper.

Add the beef to the hot dutch oven, season the other side, spread in an even layer and leave untouched until well browned with a crust; flip.

Cut the mushrooms chunky; dice the celery, onion and garlic.

With the beef browned, add the celery, carrots, onion and mushrooms all at once, season with salt and pepper, add a touch of olive oil if dry, and cook down 10 to 15 minutes until colored, letting the vegetable liquid lift the browned bits.

Add the garlic.

Stir in a few tablespoons of flour and cook about 30 seconds until absorbed.

Add about a cup and a half of Guinness, raise the heat slightly and let it bubble and reduce.

Add the beef stock, diced tomatoes, bay leaves, thyme and a splash of Worcestershire; return the beef.

Bring to a boil, lower to low and simmer a couple of hours until the meat falls apart, shredding it a little so it disperses; it took about two and a half hours.

Let the filling cool a bit so the pastry does not melt, and sprinkle with parsley.

Preheat the oven to 375.

Join puff pastry pieces by pinching the seams, using egg wash as glue if needed, and roll smooth with a rolling pin.

Lay the pastry over the filling, trim the excess with a sharp knife and tuck it in; cut a slit in the center for steam.

Brush evenly with egg wash (one egg beaten with a tablespoon of milk, cream or water) and sprinkle with salt, pepper and dry thyme.

Bake 25 to 30 minutes until crisp and bubbling at the edges; hers took about 30.

Serve topped with more fresh parsley.