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Season the beef and lightly coat with flour.
Heat the oil in a large pan and brown the beef in batches. Remove and set aside.
Fry the bacon, onion, carrots, mushrooms and garlic until lightly coloured.
Add the tomato purée and cook for 1–2 minutes.
Return the beef to the pan and add the red wine, stock, bay leaves and thyme.
Bring to a gentle simmer, cover and cook at 150°C for approximately 2½–3 hours, until the beef is tender and the sauce is rich and thick.
Remove the bay leaves and thyme stalks. Check the seasoning.
Transfer the bourguignon into individual ovenproof pie dishes.
Cut puff pastry in the shape of a coffin.
Use pastry trimmings to make a tombstone shape marked “RIP” and place it on top.
Brush the pastry with beaten egg.
Bake at 200°C for 20–25 minutes, until the pastry is risen, crisp and golden.