1-First, soak 20 grams of dried porcini mushrooms in 1¼ cups of boiled water for at least 30 minutes, then chop them and reserve the soaking liquid, being careful to avoid any sediment.

2-Season 1 kilogram of chuck beef cubes and brown them in 1 to 2 tablespoons of vegetable oil in batches until golden.

3-In the same pan, soften 1 finely chopped onion and 2 minced garlic cloves, then add 1 finely chopped celery stalk and 1 finely chopped carrot, cooking until tender, followed by adding the carrot chunks and cooking briefly.

4-Stir in 1/3 cup of flour until well combined, then pour in 300 milliliters of dark ale (or a substitute), 2 cups of beef stock, the herbs, the chopped porcini mushrooms with their soaking liquid, and the browned beef. Cover and simmer for 1 hour and 45 minutes until the beef is tender.

5-In a separate pan, cook 200 grams of diced bacon until golden and remove it; use the drippings to sauté 300 to 400 grams of Swiss brown mushrooms until golden, then combine them back with the bacon and add to the stew. Simmer uncovered for 15 minutes until the mushrooms are tender, then let the mixture cool.

6-Preheat your oven to 200°C (390°F). Pour the cooled filling into a deep pie dish, top with thawed puff pastry sheets, brush with 1 egg yolk, and cut slits in the pastry for steam.

7-Bake for 30 to 35 minutes until the pastry is deep golden and the filling is hot, then let it rest for 5 minutes before serving.