Heat the oil in a large pot and fry the beef in small amounts until well browned, don’t overcrowd your pot.

Remove beef and set aside.

Fry bacon lardons until brown. Remove bacon and drain off fat.

Add 1 Tbsp. butter to pan and saute shallots, onion, thyme, mushrooms, and garlic scraping up browned bits from the pan as the onion and mushrooms begin to sweat.

Cook 5-6 min. until onions are translucent and the mushrooms have lost their liquid.

Add back the beef and bacon. Pour in the Guinness, red wine, Madeira and beef broth.

Cover and cook on a simmer for 1 1/2 hours.

Adjust seasoning with salt and pepper to taste.

Make a paste of the 2 Tbsp. of butter and 2 Tbsp. of flour and add to simmering stew.

Stir until thickened.

Remove from heat and add oysters.

Pour into a shallow oval casserole dish.

Preheat oven to 400F.

Roll out the puff pastry on a floured surface and then place it on top of the casserole, trimming to fit.

Brush with the beaten egg.

Using leftover pieces of puff pastry cut out three shamrocks with a cookie cutter and place on top of pastry at equal distances apart and brush with beaten egg.

Bake for 25-30 min., until the pastry has risen and is golden brown. Serve immediately.

Enjoy with more wine or a Guinness. Now that’s Irish!!!