Heat a large saucepan or Dutch oven over medium heat. When hot, work in batches to quickly sear the beef on all sides ~ NOTE: do not cook the beef through, only lightly brown and flip to the next side. Work in batches to ensure you don’t let any meat overcook. Remove the meat and place in a bowl. Set aside.

Heat the olive oil and add in the onions, scrapping the bottom to kick up any browned bits. Cook for about 3 minutes, stirring often. Add the carrots and celery and cook. Lightly sprinkle with salt. Cook 6 minutes, stirring often. Add the garlic, rosemary, and thyme. Cook until fragrant ~ about 30 seconds.

Add the butter and melt. Stir then sprinkle the flour over the top. Stir thoroughly to fully saturate the flour. Slowly add the beef stock, stirring constantly, until fully incorporated with the flour. Add the Guinness, Worcestershire sauce, and steak sauce. Return the beef with any juices and stir to combine. Bring the sauce to a simmer and season to taste with salt and pepper. Lower the heat to low and let simmer, stirring occasionally, for about 30 minutes.

Meanwhile, preheat the oven to 400°F. 

On a lightly floured surface, roll the puff pastry out to about a 13” to 14” square. Prepare single serve Dutch ovens or ovenproof bowls by cutting out puff pastry circles to fit the width of the bowls. Cut 2 steam vents about 1” long in the center of the pastry.

When the sauce has thickened and the beef has cooked through, spoon the stew into the bowls. Brush the edges with water and set the puff pastry circles on top, lightly crimping the edges to the bowl. Brush the whisked egg on top of the puff pastry. Set the bowls on top of a baking sheet and place in the oven. Bake for 20 minutes or until the puff pastry has turned golden brown.

Place the bowls on individual serving plates and serve, being careful of the hot bowl edges.

Enjoy!