Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Add 1.5 pounds of diced tender beef and brown it for about 5-7 minutes until it achieves a deep, rich color.

Stir in 2 chopped onions and 2 diced carrots, cooking for an additional 5 minutes until they’re softened and fragrant.

Pour in 1 cup of Guinness beer and 2 cups of beef stock to deglaze the pot, scraping any flavorful bits off the bottom. Season the mixture with salt, pepper, and your choice of fresh herbs. Bring to a gentle simmer, cover the pot, and cook for 1.5 hours.

Check the consistency of the gravy; if it appears too thin, leave the pot uncovered and simmer for an additional 5 minutes to thicken.

Preheat your oven to 400°F (200°C). Roll out a package of puff pastry to fit your pie dish, pressing it into the bottom and up the sides.

Fill with the prepared beef mixture, then place another layer of pastry on top. Seal the edges and cut slits in the top crust for ventilation.

Place the assembled pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden and flaky. Let it cool for about 10 minutes before serving.