1.5 lbs. beef chuck or stew meat, trimmed and cut in 1 inch pieces 5 T. flour 3 T. olive oil 6 shallots, chopped 4 large portobello mushrooms, cut into 1 inch pieces 2 large carrots, cut into 1/4 in. pieces 2 cloves garlic, minced 1 celery stalk, finely chopped 1 sprig fresh thyme 1 14.9 oz. can Guinness 4 cups low sodium beef broth 1 1/2 T. unsalted butter 1 oz. bittersweet chocolate, finely chopped 2 sheets frozen puff pastry, thawed 1 large egg, beaten

In a large bowl, toss beef with 2 T. flour and 1/2 tsp. each salt and pepper. Heat 1 T. oil in large pot over medium heat. In two batches, brown the beef on all sides, about 5 minutes total. Add 1 T. oil to brown 2nd batch. Transfer to a plate. Add remaining 1 T. oil to the pot. Add shallots, mushrooms, carrots, garlic, celery, and thyme. Stir occasionally and cook 5 minutes. Add beef back to the pot. Add Guinness and beef broth. Cover beef and vegetables completely, adding water if needed. Simmer gently, stirring occasionally, until beef is tender. 1.5 - 2 hours. Once beef is done, strain cooking liquid into a large measuring cup. Return beef and veggies to pot, discarding the thyme. Melt butter with 1/2 cup of the cooking liquid in medium saucepan over medium heat. Stir in remaining 3 T. flour to form a smooth paste. Gradually whisk in the rest of the cooking liquid and simmer until slightly thickened, 4 to 5 minutes. Add chocolate and stir to melt. Pour the sauce over the beef and vegetables and let cool. Arrange rack on bottom of the oven and heat to 350. Roll the pasty out one sheet at a time into 14 inch square and cut out two 8 inch circles and two 6 inch circles. Fit the 8 inch circles in the bottom and up the sides of two 6 inch pie plates. Fill with beef mixture. Use the 6 inch circles to cover each pie. Pinch the edges to seal. Lightly brush the pastry with the egg and then cut an X in the top of each pie crust. Place on a baking sheet on the lowest rack and cook 45 minutes.