In a medium bowl, toss together the beef and flour until well
coated, season generously with salt and pepper.
In a large pot, heat oil over medium-high heat. Add beef to pot
and brown well on all sides, about 15 min. Make sure not to
burn the bottom of pot.
Remove beef from pot and set aside, add more oil to pot if
necessary and add onions and cook for 5 min.
Add garlic, thyme, chili flakes and tomato paste, cook for 2 min
longer.
Stir in stout while scraping up browned bits from bottom of pot.
Add beef and beef stock.
Bring to a boil and then lower to simmer. Simmer, covered, for
45 min over low heat.
Add carrots and celery root and cook for another 60 min with
the pot's lid slightly open to allow steam to escape
Beef mixture is finished when meat is tender and liquid has
reduced to a sauce consistency. Season to taste with salt and
pepper and let mixture cool to room temp.
Preheat oven to 375 degrees.
Using 2-cup ramekins or ovenproof bowls, divide beef mixture
between the 2.
Roll out puff pastry to a thickness of 1/4 inch. Using a plate as
a guide, cut out 2 circles to cover the ramekins with a 1/2 inch
overhang. Make 2 slits in the middle of each circle.
Brush egg mixture around the edges of circle- this will adhere
pastry to ramekin.
Flip circle over and place on top of each ramekin and crimp
edges to secure. Brush entire surface of pastry with egg.
Place ramekins on a baking sheet and place in lower third of
oven. Bake for 20 min, or until pastry has risen and is golden
and beef mixture is warmed through. Serve immediately.
Originally Submitted
12/13/2009
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