Ingredients:

  • 680 g (1.5 lbs) Beef Shin or Chuck, cubed (2.5 cm / 1 in pieces)
  • 3 Tbsp (45 g) All-Purpose Flour
  • Salt and Black Pepper, To taste
  • 2 Tbsp (30 ml) Rapeseed or Vegetable Oil
  • 1 large (150 g) Yellow Onion, diced finely
  • 2 medium (180 g) Carrots, peeled and diced
  • 3 cloves (15 g) Garlic Cloves, minced
  • 1 Tbsp (15 g) Tomato Purée (Paste)
  • 350 ml (12 fl oz) Strong Stout (e.g., Guinness or local dark ale)
  • 480 ml (2 cups) Beef Stock (low sodium), hot
  • 4 sprigs Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 1 tsp (5 ml) Worcestershire Sauce
  • 400 g (14 oz block) All-Butter Puff Pastry, chilled
  • 1 Large Egg, beaten with a splash of water (Egg wash)

Instructions:

  1. Prepare the Beef: Pat the cubed beef dry. Toss it in a bowl with the flour, salt, and pepper until lightly coated. Shake off excess flour.
  2. Sear: Heat the oil in the Dutch oven over high heat. Sear the beef in batches (do not overcrowd) until well-browned on all sides. Remove the meat and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions and carrots to the pot and cook for 5-7 minutes until softened. Add the garlic and tomato purée and cook for 1 minute until fragrant.
  4. Deglaze and Build: Pour in the stout/ale. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot—this is vital flavour management!
  5. Simmer: Return the meat to the pot. Add the hot beef stock, thyme sprigs, bay leaves, and Worcestershire sauce. Bring to a gentle simmer.
  6. Braise (Managed Cooking): Cover the pot tightly and transfer it to a preheated oven at 150°C / 300°F. Braise for 2 hours to 2 hours 15 minutes, or until the meat is fork-tender.
  7. Remove Aromatics and Chill: Once braised, remove the bay leaves and thyme sprigs. The filling must be completely cool (ideally chilled for 1 hour) before assembly to prevent a soggy bottom.
  8. Fill Ramekins: Spoon the chilled filling into the 4 ramekins, ensuring they are filled generously but leaving a small 1 cm gap from the rim.
  9. Prepare Pastry Lids: Roll out the puff pastry to about 3 mm thickness. Cut four circles slightly larger than the top of the ramekins.
  10. Seal and Vent: Brush the rim of the ramekins with the egg wash. Place the pastry circles over the filling and gently press the edges onto the rim to seal. Brush the entire surface with egg wash. Crucially, cut a small vent in the centre of each lid to allow steam to escape.
  11. Bake: Place the ramekins on a baking tray. Bake in a preheated oven at 200°C / 400°F for 25 minutes, or until the pastry is puffed, deep golden brown, and cooked completely through.
  12. Rest: Allow the pies to cool slightly (5 minutes) before serving.