I’ve never seen something like this before! Our entire family loved it. Gonna make it again next week

Ingredients:

• 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:

1. In a large bowl, season the beef stew meat with salt and pepper. Toss it in the flour to coat evenly.
2. Heat the oil in a large skillet over medium-high heat. Add the beef pieces and sear until they’re browned on all sides. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the chopped onion and celery. Cook for a few minutes until they become tender. Add minced garlic, dried oregano, and Worcestershire sauce. Stir and cook for another minute.
4. Transfer the onion and celery mixture to your slow cooker.
5. Return the seared beef to the slow cooker, and add fresh thyme sprigs and bay leaves.
6. Pour in the beef stock and stir everything together. Set your slow cooker to low heat and cook for about 6-8 hours until the beef is tender and the flavors meld.
7. Preheat your oven to the temperature indicated on the puff pastry package.
8. Once the filling is ready, remove the bay leaves and thyme sprigs. Transfer the mixture to a deep pie dish.
9. Roll out the thawed puff pastry sheet to fit the top of your pie dish. Place it over the filling and press it down around the edges to seal.
10. In a small bowl, whisk together the egg white and water. Brush this mixture over the pastry to give it a nice golden finish.
11. Bake in the preheated oven according to the puff pastry package instructions or until the pastry is golden brown and puffed up.
12. Once done, let it cool for a few minutes before serving. Enjoy your delicious Slow Cooker Steak Pie!