Cambozola, Beef and Irish Stout Pot Pies

4 sprigs fresh thyme

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Toss the steak cubes with the flour, salt and pepper to coat.

Step 2

In a Dutch oven, heat 3 Tbsp of the oil over medium high heat. Cook the beef until browned on all sides. Transfer to a plate and set aside. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour deglazing liquid onto the plate with the beef.

Step 3

Heat the remaining oil in the Dutch oven. Add the onion and mushrooms and cook until light brown.

Step 4

Add tomato paste, thyme, stout, and remaining beef broth. Add the reserved beef and deglazing liquid. Heat until the mixture comes to a boil. Reduce heat and simmer for 1 1/2 hours.

Step 5

Preheat the oven to 425 degrees. Roll out the puff pastry and cut to fit baking dishes (such as large ramekins or small cast iron skillets). Ladle beef into baking dishes. Arrange slices of Cambozola on top of the meat mixture, reserving a few slices to use as a garnish at the end of baking.

Step 6

Dampen the rim of the baking dishes and top with the puff pastry. Brush the top with beaten egg yolk and slash the top of the pastry to allow steam to escape.

Step 7

Place in the preheated oven and bake for 20 minutes. Reduce heat to 400 degrees. Remove the pies from the oven and top each one with a slice of Cambozola. Return to oven and bake for 5 minutes. Remove and garnish with a fresh thyme sprig.