1-1 1/2 lbs stewing beef, diced
salt and pepper, to taste
2 heaping tbs flour
2-3tbs olive oil
1 onion, peeled and roughly chopped
1 large carrot, peeled and chopped (I used 3, mine were small)
4 sticks celery, chopped
2 parsnips, peeled and chopped
A handful of rosemary, thyme, bay; leaves picked (I used fresh rosemary and thyme, but my 2 bay leaves were dried)
2 1/2 cups Guinness stout or other dark stout beer
28 ounces tomatoes, I used 2 14 oz cans chopped tomatoes
Optional:
1 lb package of puff pastry, defrosted
1 egg, beaten
To make the stew into pies, preheat your oven to 375 degrees. Put the meat filling into 6 individual baking dishes (or one large oven proof dish). Roll out pastry on a well-floured board until 1/4 inch thick. Cut out 6 circles about 1/2 inch larger than the tops of the dishes. Brush the rims with beaten egg, top with the pastry, and make a seal by pinching the edges. Lightly score the top of the pastry, then brush it with more egg. Bake for 45 minutes or until golden and bubbly. Enjoy!