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Preheat the oven to 150°C. Dust the beef in the flour seasoned with salt and pepper. Heat half of the oil in a casserole dish over high heat, add the beef and fry, turning the beef occasionally for 4-5 minutes until browned all over. Transfer to a plate and set aside.
Pour the remaining oil to the pan, add the onions, garlic, celery and carrot and sauté for 3-4 minutes until beginning to soften. Return the beef to the pan, deglaze the pan with My Perfect Beef Stock, add the ale and bring to the boil. Skim off any fat that forms on the surface, then cover with a lid and place in the oven to braise for 1 ½ -2 hours or until the beef is tender, check seasoning . Set aside and allow to cool down to room temperature. Once cooled Transfer to a 1.75 litre capacity pie dish and set aside.
Increase the oven temperature to 200°C and line a baking tray with baking paper. Cut the puff pastry slightly larger than the top of the pie dish. Invert the pastry over the beef and press the edges to the pie dish to seal. Brush the pastry with the egg yolks, pierce a hole in the centre or score the top to create your preferred design, place on the prepared tray and bake in the oven for 30-40 minutes or until the pastry is puffed and golden brown. Serve hot.