1-Ready to dive into making Beef And Mushroom Pot Pies that will wow your family? Start by soaking 20 g dried porcini mushrooms in 1 ¼ cups boiled water for at least 30 minutes, then strain and chop them this step builds that deep, earthy flavor. Next, season 1 kg chuck beef cubes with salt and pepper, and brown them in two batches using 1 to 2 tbsp hot vegetable oil for a nice sear that locks in juices.

2-Once the beef is done, cook 1 finely chopped onion, 2 minced garlic cloves, 1 finely chopped celery stalk, and 1 finely chopped carrot in the same pan until they’re softened and sweet. Add the 3 chunked carrots and cook briefly to blend the flavors. Stir in 1/3 cup flour to thicken, then pour in 300 ml dark ale and 2 cups beef stock, stirring well to dissolve everything smoothly.

3-Incorporate 3 sprigs thyme, 2 bay leaves, the chopped porcini mushrooms, and the reserved soaking liquid (be sure to avoid any grit at the bottom). Add the beef back in and simmer covered for 1 hour 45 minutes until it’s tender. In another pan, cook 200 g diced bacon until golden, remove it, and use the drippings to cook 300 to 400 g halved Swiss brown mushrooms until they’re golden too.

4-Finishing and Baking Steps Combine the bacon and mushrooms with the stew, then simmer uncovered for 15 minutes before letting it cool this step really lets the flavors meld. Preheat your oven to 200°C (390°F), pour the stew into a pie dish, cover with 1 to 2 sheets of puff pastry, brush with 1 egg yolk, and cut slits for steam. Bake for 30 to 35 minutes until the pastry is deep golden and the filling is hot, then let it rest for 5 minutes before serving.