Active Time

　　1 1/4 hr

　　Total Time

　　6 1/2 hr (includes making dough)

　　Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

　　

Ingredients

Makes 4 main-course servings

　　2 pounds boneless beef chuck, cut into 1-inch pieces

　　2 tablespoons all-purpose flour

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons vegetable oil

　　1 large onion, coarsely chopped

　　2 garlic cloves, chopped

　　3 tablespoons water

　　1 1/2 tablespoons tomato paste

　　1 cup beef broth

　　1 cup Guinness or other Irish stout

　　1 tablespoon Worcestershire sauce

　　2 teaspoons drained brined green peppercorns, coarsely chopped

　　2 fresh thyme sprigs

　　Rough Puff Pastry

　　1 large egg, lightly beaten

　　1 tablespoon water

　　

Special Equipment

4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

　　

Step 3

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

　　

Step 4

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

　　

Step 5

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

　　

Step 6

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

　　

Step 7

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.