Ingredients: -
1.5 kg chuck steak or braising steak, 
1 onion finely chopped, 
2 medium carrots peeled and chopped, 
2 celery stalks finely chopped, 
4 garlic cloves crushed, 
1 sprig rosemary, 
4 sprigs fresh thyme, 
330 ml (12oz) Ale / Beer,
2 cups beef stock, 
Salt and black pepper to taste, 
400 g puff pastry thawed, 
1 egg beaten, 
1 Tbsp cornflour to thicken gravy,
METHOD: -
Trim any excess fat and sinew off the meat then cube into bite-size pieces then pat dry with paper towels and season generously with salt.
Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC) and cook until the meat is fall-apart tender.
Check the stew halfway through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
If you want to thicken the gravy, add a Tbsp of cornflour mixed with some water to the stew for the last 10 minutes of cooking and allow to cook until thickened.
Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
Remove from the oven, allow to rest for 5 minutes then serve. 
Enjoy !