Pub-Style Irish Beef Pie

1. Place beef stew meat in a large mixing bowl and sprinkle with 2 tablespoons of all-purpose flour, salt, and ground black pepper. Use tongs or a spoon to toss so each piece of meat is coated in the flour and seasoning. 2. In a dutch oven, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add half the meat and cook until the meat pieces are just browned on the outside, about 1 minute. Use a slotted spoon to remove the meat from the pot and place on a clean plate. Repeat with remaining meat until all of the meat has been browned. 3. Add the remaining 1 tablespoon of olive oil and the butter to the same pan. When the butter is melted, add the onion and carrots and cook until they begin to soften about 3 to 4 minutes. 4. Add the garlic, mushrooms, and cabbage to the pan. Stir and cook for 3 to 4 minutes more. 5. Add the remaining 2 tablespoons of all-purpose flour and stir to combine. Cook for 1-2 minutes. 6. Stir in the beer and beef stock. 7. Return the meat to the pan. Add the potatoes, thyme, parsley, bay leaves, Worcestershire sauce, and tomato paste. Stir to combine and cover with a lid. Bring the mixture to a boil, then reduce heat to medium-low. Simmer covered for 1 ½ to 2 hours until the meat is tender. 8. If the sauce is too thin, stir in the cornstarch and simmer for an additional 10 to 15 minutes until thickened. Taste and add salt and cracked black pepper to taste. 9. Remove the stew from the heat. Discard the thyme sprigs and bay leaves. 10. Preheat the oven to 350 degrees Fahrenheit. 11. Roll out your pie crusts. Use ramekins (12-ounce capacity recommended) to measure your dough. Turn a ramekin upside down and use a small knife to cut a circle of dough that is 1 inch wider in diameter than the ramekin. Cut 4 rounds of dough. Save dough scraps for another use, if desired. 12. Fill each ramekin with a beef stew mixture. Top each ramekin with a dough round, pressing overhanging dough lightly against the ramekins. Use a knife to cut a slit on the top of each pie. 13. Bake for 15 to 20 minutes or until the crust is golden and the filling is bubbly.