Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.

Sprinkle beef with salt and pepper.

Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.

Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.

Add flour and stir through.

Add ale, beef stock, and stir to dissolve the flour.

Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.

Cook for 1 hr 45 minutes or until beef is tender. (See video)

Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.

Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

Preheat oven to 200C/390F.

Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8" (1.5L / 1.5 Qt) - see Notes for more conversions.

Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).

Rest for 5 minutes before serving!