1/2 tsp. vegetable oil
1/4 lb. lean bacon, chopped
3 lbs. Aberdeen Angus or other beef round
1 c. whole pear onions, peeled
1/2 lb. baby carrots, peeled and trimmed
1 tsp. dried thyme leaves
1 (14 1/2 or 13 3/4 oz.) can beef broth
1/2 c. dark beer
2 tbsp. flour
1 tbsp. Worcestershire sauce
1/2 c. frozen green peas, thawed (optional)
1/2 (17 1/2 oz.) pkg. puff pastry shells
1 lg. egg
2 tsp. water

In an oven-proof 5-quart Dutch oven, heat oil. Add bacon and saute until lightly browned. Add beef and brown on all sides. Remove beef and bacon from pan. Add onions and saute until lightly browned. Add beef, bacon, carrots and thyme to Dutch oven. Heat oven to 350 degrees.

In medium bowl, beat broth, beef, flour and Worcestershire sauce until smooth; add to Dutch oven. Heat mixture to boiling, cover and bake 1 hour or until meat and vegetables are tender. Stir in peas, if desired. Increase oven temperature to 400 degrees. Spoon beef mixture into 2-quart casserole or baking dish.

Thaw puff pastry following package directions. Roll out puff pastry sheet to 16x14 inch rectangle. Cut 2 lengthwise 1/2 inch wide strips from rolled out pastry; set these aside. Cut remaining rolled-out puff pastry crosswise, into 1/2 inch wide strips.

On sheet of floured waxed paper, crisscross strips to form basket-weave. Slide woven strips onto top of casserole, trim ends to fit casserole. With palm of hand, roll reserved strips to make two 25 inch ropes, twist ropes together and secure ends.

In small bowl, combine egg and water. Brush rim of casserole with some of the egg mixture. Secure ropes to rim. Brush puff pastry crust all over with egg mixture and bake for 15 to 20 minutes or until crust is golden brown. Serve right away.