• Preheat the oven to 325 F.
• Prepare the meat by patting it dry and removing the moisture with paper towels. Slice into pieces and then lightly oil and season with the kosher salt.
• Add a little additional oil to the pot (about 1-2 tsp). Sear the beef pieces in batches over high heat on both sides in a large Dutch oven pot. Once seared and browned, remove and set aside.
• To the pot, add the leeks and carrots. Brown and cook for about 5-6 minutes.
• Next, add in the garlic, thyme, black pepper, Worcestershire sauce, and tomato paste. Stir to combine and cook down 1-2 minutes. Then, add the beef and mushrooms in with the vegetables.
• Pour in the beef stock and Guinness beer and bring to a simmer.
• In a bowl, combine the melted butter and flour to create a paste. Add to the pot and mix into the stock and Guinness until combined.
• Cover the Dutch oven and place it into the preheated oven. Braise until the beef is tender and can easily be shredded, about 2-2.5 hours. Uncover and return to the over for 10-15 minutes if needed to thicken.
• Remove the braised beef from the oven and let it rest on the stove briefly before serving if not adding the pot pie topping.

Puff Pastry Pot Pie Instructions

• Increase the oven temperature to 425 F.
• Whole Pot Pie Topping : Cut the thawed (but cold) puff pastry into 1-2 inch strips length wise, then cross wise to create lots of small squares. Place the squares slightly overlapping one another over the top of the beef.

  Individual Pot Pie Topping: Divide the Guinness braised beef stew into individual-sized cast iron pots or ceramic dishes. Cut squares of puff pastry and place it over each pot so that it's slightly draped over the edge.
• Lightly brush the egg wash over the top of each one and sprinkle on a little sea salt.
• Bake in the oven so the stew thickens slightly and the puff pastry top becomes puffed up and golden brown, for about 15 minutes.
• Remove from the oven and let cool 5-10 minutes before serving.