Directions
Preheat oven to 350°F (180°C). Season the beef with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch.
Add enough beef stock to cover the meat. Bring to a boil, cover, and braise in the oven for 1½ hours, or until fork-tender.
Meanwhile, melt butter in a large skillet. Add onion and vegetables and cook for 5–7 minutes, until crisp-tender but not browned.
Add garlic and rosemary and cook for 1 minute.
Sprinkle in the flour and stir well. Add the wine or stock and cook for 1–2 minutes, stirring continuously.
Add 1½ cups beef stock and the milk. Simmer for 2–3 minutes, stirring frequently, until thick and creamy.
Increase oven temperature to 375°F (190°C). Transfer the beef and vegetable mixture to a greased 2-quart baking dish and spread evenly.
Cover with the puff pastry, trim or tuck the edges, and cut 4 vents in the top.
Whisk the egg with 1 tsp water and brush over the pastry.
Place the dish on a foil-lined baking sheet and bake for 35–40 minutes, rotating halfway through, until golden brown.
Let rest for 30 minutes before serving.
