Ingredients:

• 1 cup diced onion
• 6 oz bacon
• 2 pounds beef chuck steak
• 1/3 cup flour
• 14 oz beef stock
• 3 bay leaves
• 1 sprig rosemary
• 1 pound crimini mushrooms, cut up
• 1 Sheet of ready-made puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Cut chuck steak into 1-inch cubes, removing fat.
2. Toss beef with flour until completely coated and set aside.
3. Cut uncooked bacon into 1' pieces. Cook the bacon until crisp. Drain on paper towels.
4. Pour off all but a few tablespoons of the bacon grease out of the skillet and begin browning beef in batches.
5. Tie off herbs in a cheesecloth bag.
6. Place browned beef, bacon, herb bag and beef stock in a large pot.
7. Cover pot and bring to simmer and cook on medium low heat for 2 hours, stirring occasionally.
8. Remove from heat, remove and discard herbs in bag, and stir in mushrooms.
9. Preheat oven to 425 degrees F.
10. Roll out the pastry to 1" larger than the top of a pie dish.
11. Dampen the rim of the pie dish with water. Cut a strip off of the pastry and adhere to the inside rim of the pie dish. Brush the pastry strip with water.
12. Pour the meat mixture into the pie plate. Lay the pastry over the plate, press the edges together to seal with a fork.
13. Make a small slit in the middle of the pastry and brush with the beaten egg.
14. Bake for 20 minutes, then lower the temperature to 350 degress F and bake for an additional 20 minutes, or until the pastry is golden and crisp.

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