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Brown the diced chuck steak in hot oil until sealed and set aside. Cook the onions, garlic and carrots until caramelised, then sprinkle with flour and cook for one minute, stirring in the flour.
Return the beef and juices to the pan, add the Guinness (one for the pot and one for the Chef) and stock cubes and bring to the boil. Reduce the heat and simmer gently for two hours until tender and the sauce has reduced and thickened.
Pre-heat oven to 200 C.
Prepare ramekins or a muffin tray with oil and cut pastry to fit. Spoon the mixture onto the pastry until filled to the top and cover with pastry lid.
Brush the pastry lid with beaten egg and bake for 25 minutes until mouth-wateringly golden.
Serve simply with creamy mashed potato or a garden salad.