2 tablespoons olive oil
1 tablespoon all-purpose flour
3 pounds chuck steak, cubed
One yellow onion, diced
Three stalks celery, diced
Two large carrots, diced
20 ounces button mushrooms, sliced
Two cloves garlic, minced
2 teaspoons rosemary, diced
1 teaspoon thyme (fresh or dried)
1 teaspoon paprika
Salt and pepper, to taste
¼ cup all-purpose flour
¼ cup red wine
2 cups beef stock
Two sheets frozen puff pastry, thawed
One egg, beaten
Add the olive oil to a large, heavy-bottomed pot and place over a medium-high heat. Coat the beef in flour and add to the pot, cook until browned on all sides.
Remove the beef from the pot and set aside. To the same pot add the onion, celery, carrots. Cook five to 10 minutes, until vegetables start to soften. Add the mushrooms, garlic, rosemary, thyme, paprika, salt and pepper and cook for an additional five minutes until fragrant.
Return the beef to the pot and add the red wine, scraping all of the fond off the bottom. Cook for one additional minute before adding the stock and reducing the heat to medium-low. Cover the pot and simmer at least 90 minutes, or until the meat is tender.
Remove the lid to allow the stew to thicken even more, and simmer an additional 30 minutes.
Preheat the oven to 375F.
On a lightly floured surface, roll out your puff pastry, and cut into circles large enough to line the bottom of your ramekins, or use a muffin tin for smaller pot pies. Lay the puff pastry into your baking dish, pressing it gently into all the nooks, and then spoon in your stew. Cover with another piece of puff pastry, pressing the edges together with your fingers or a fork, and be sure to prick some holes in the top to allow steam to escape.
Brush the pot pies with an egg wash and bake until golden brown on top, about 20 to 30 minutes. Allow to cool at least five minutes before serving.
