Prep Time: 25 Min
2 tablespoons olive oil 1.5 pounds beef chuck, cut into bite-sized pieces 1 teaspoon salt 1 teaspoon black pepper 1 large onion, diced 3 garlic cloves, minced 10 ounces brown mushrooms, sliced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 2 cups beef broth 1 tablespoon Worcestershire sauce 1 sheet puff pastry, thawed 1 egg yolk, beaten (for brushing)
Cook Time: 1 hr, 30 Min
Ingredients
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches until all sides are seared. Set aside.
In the same pot, reduce heat to medium and cook the diced onion until soft. Add minced garlic and cook for another minute.
Add mushrooms and cook until their moisture evaporates and they start to brown.
Stir in tomato paste and flour until vegetables are coated. Slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.