1-Start by prepping your ingredients to keep things smooth, like chopping the onions, carrots, and celery while the beef rests.

2-First, season and brown the 1 kg of chuck beef cubes in 1 to 2 tablespoons of vegetable oil over medium heat until that’s golden. This step locks in flavor, setting the base for a rich stew. Then, add the 2 minced garlic cloves, 1 finely chopped onion, 1 finely chopped celery stalk, 1 finely chopped carrot, and 3 carrots cut into chunks, letting everything simmer until softened and aromatic.

3-Next, stir in 1/3 cup of flour to thicken the mixture, followed by 300 ml of dark ale, 2 cups of beef stock, the strained porcini soaking liquid, 3 sprigs of thyme, and 2 bay leaves. Let it all slow cook for about 1 hour and 45 minutes until the beef is tender and falls apart easily. In a separate pan, cook 200 g of diced bacon and 300-400 g of Swiss brown mushrooms in the bacon drippings until golden, then mix them into the stew for another 15 minutes of uncovered simmering.

4-Once the filling is ready, pour it into a pie dish and top it with 1 to 2 sheets of puff pastry. Brush the pastry with 1 egg yolk and cut slits for steam to escape. Bake at 200°C for 30-35 minutes until the pastry turns deep golden and the filling bubbles hot. For a time-saver, consider adapting this for a slow cooker, as mentioned in the tips. Let the pie rest for 5 minutes before serving to let flavors settle it’s a small step that makes a big difference.