2 pounds beef stew meat, cut into bite-sized pieces

1 frozen puff pastry sheet, thawed

1 onion, finely chopped

1 rib of celery, finely diced

2 cups beef stock

1/2 cup flour

2 tablespoons oil

3 sprigs fresh thyme

2 bay leaves

1 teaspoon dried oregano

3 garlic cloves, minced

1 egg white

1 teaspoon water

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

Instructions:

Prep the Beef: Season beef chunks with salt and pepper, then dredge in flour.

Sear the Meat: In a skillet set to medium-high heat, brown the beef pieces in oil.

Slow Cook: Transfer the beef to the slow cooker. Incorporate garlic, onions, celery, thyme, oregano, Worcestershire sauce, and bay leaves. Add beef stock, then cover and simmer on low for 7-8 hours.

Prep the Pastry: One hour before the end of cooking, roll out the thawed puff pastry on a floured counter. Using the slow cooker lid, cut out a pastry circle.

Final Touches: Transfer the pastry to a baking sheet. Make decorative incisions if desired and crimp edges with a fork.

Egg Wash: Combine egg white and water in a bowl, then brush over the pastry.

Bake: Place in a preheated oven at 400°F (200°C) and bake until golden brown, approximately 15 minutes.

Set and Serve: Allow pastry to cool for 30 minutes, and give the filling in the slow cooker some time to thicken. Finally, crown the filling with the baked pastry.

Pair this delectable pie with velvety mashed potatoes and vibrant vegetables like peas or carrots. Alternatively, a crisp side salad drizzled with vinaigrette would offset the pie’s richness beautifully. For wine enthusiasts, a glass of robust Cabernet Sauvignon or Malbec complements the dish brilliantly.

Relish in the comforting embrace of this Slow Cooker Steak Pie, a dish that not only satiates hunger but also evokes the rich culinary traditions of old. Whether for a cozy family dinner or a grand feast, this pie promises a delicious journey through time and taste.