1-Start by soaking those dried porcini mushrooms in hot water for at least 30 minutes to unlock their rich flavors it’s a simple trick that adds depth to the whole dish. Once you’re set, browning the beef cubes in vegetable oil creates that irresistible savory base, setting the stage for everything else.

2-First Steps: Prep and Browning Begin by preparing your ingredients as outlined: chop the onion, garlic, celery, and carrots, and season your cubed chuck beef with salt and pepper. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat and brown the beef in batches to avoid crowding, which helps lock in those juicy flavors. After browning, set the beef aside and lower the heat to start building the aromatic foundation.

3-Middle Steps: Building the Filling Next, add the onion and garlic to the pot and cook for about 2 minutes until they soften. Stir in the finely chopped carrot and celery, cooking for 6 minutes until they turn sweet and tender, then add the carrot chunks for another 2 minutes of cooking. Mix in the flour to form a roux, then pour in the dark ale and beef stock while stirring to dissolve everything smoothly, incorporating the thyme, bay leaves, chopped porcini mushrooms, and their soaking liquid for extra umami. 1. Brown the beef first for deeper flavor. 2. Sauté veggies to build a sweet, aromatic base. 3. Add liquids and simmer covered for 1 hour and 45 minutes until the beef is tender. In a separate skillet, cook the diced bacon until golden, remove it, and use the drippings to sauté the Swiss brown mushrooms for 5 minutes. Combine the bacon and mushrooms back into the stew and simmer uncovered for 15 minutes.

4-Final Steps: Baking and Serving Preheat your oven to 200°C (390°F) and pour the cooled stew into a pie dish. Top it with puff pastry, trim as needed, brush with egg yolk, and cut slits for steam. Bake for 30 to 35 minutes until golden and bubbly, then let it rest for 5 minutes before digging in. This method ensures a flaky crust that contrasts perfectly with the chunky filling, making it a hit for family dinners.