Pat beef dry and season with salt and pepper. Dust with flour and fry in a heavy ovenproof pot in batches. Transfer beef to a bowl and fry onion and garlic till softened. Add tomato paste and cook an additional 2 minutes. Add broth, Guinness, potatoes, carrots and thyme. Bring to gentle boil. Cover and transfer to 175°C preheated oven, until beef is tender (about 90 minutes). Cool and remove the thyme. Once cooled, transfer into bowls and top with puff pastry (store-bought is fine).
Brush the pastry with egg wash and bake for 20 minutes.
About Chef Paul Orr
Chef Paul Orr was born in Malta and raised in Canada. He graduated from the acclaimed Southern Alberta Institute of Technology and Arts and got his start at Aldo’s Cucina, an Italian California hotspot, followed by Savoir Fare, a chic French restaurant where he worked his way up to Executive Chef. He followed this with a stint at Sparkling Hill Resort and Spa outside Vancouver, working under a three-star Michelin-trained chef. After a couple of consulting opportunities, he was craving something entirely new, so he moved to Thailand. He started in Hua Hin, firstly at Springfield Royal Country Club followed by Anantasila, a beachside resort. He jumped at the opportunity to move to Phuket and spent the next two years at La Bodega in Jungceylon. Chef Paul is currently at Irish Times Pub, also in Jungceylon.