2 pounds boneless chuck (stew beef), cut into ¾-inch pieces

2 teaspoons kosher salt

3 tablespoons vegetable oil

4 tablespoons unsalted butter (½ stick)

2 medium yellow onions, thinly sliced

4 garlic cloves, minced

¼ cup all-purpose flour

1 ¾ cups beef stock

1 tablespoon tomato paste

2 teaspoons fresh thyme leaves

2 teaspoons Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon freshly cracked black pepper

1 large egg, beaten

1 sheet puff pastry, thawed at room temperature

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Season the beef with 1 ½ teaspoons of kosher salt.
Heat vegetable oil in a large Dutch oven or cast-iron skillet over high heat. Brown the beef in batches until golden on all sides (10–12 minutes). Transfer to a plate.
Reduce heat to medium. Add 2 tablespoons of butter and melt. Add onions, cover, and cook until very tender, about 12 minutes. Add garlic and cook for 1 minute more.
Add the remaining butter, then sprinkle in the flour and stir to coat.
Stir in beef stock, tomato paste, thyme, Worcestershire sauce, garlic powder, black pepper, and the remaining ½ teaspoon of salt. Mix well.
Return the beef and its juices to the pot. Bring to a boil, reduce to low heat, cover, and simmer for 1 hour or until the beef is tender and the sauce has thickened.
Preheat oven to 400°F (200°C).
Transfer the beef mixture to a deep pie dish or a 2-quart baking dish. Brush the rim with beaten egg.
Roll out the puff pastry and place it over the filling. Press the edges to seal and trim any excess pastry. Cut slits in the top to allow steam to escape and brush the surface with beaten egg.
Bake for 40–50 minutes, or until the pastry is golden and fully cooked. Cover with foil if browning too quickly.
Let the pie rest for 5–10 minutes before serving.