In a medium pot, heat oil over medium to high heat. Add in the garlic and onion and cook until the onion is translucent and garlic is slightly golden in colour, about 2 minutes. Add in the cubed beef and brown on all sides. Season with salt, pepper and Worcestershire sauce. At this time, deglaze with red wine if desired. Add beef broth, starting with 1 cup, and simmer about 1-1 ½ hours until the meat is tender. The consistency may need to be adjusted near the end of cooking in which case you can add a cornstarch slurry to thicken, or more stock to thin out.

*Cornstarch Slurry – 1 part cornstarch to 1 part cold water, starting with a few tablespoons at a time.
Meanwhile, preheat the oven to 400 degrees. Roll out 2 sheets of puff pastry, or your own piecrust.

There are 2 options now: one sheet can go on the bottom of the pie pan (poke a few holes with a fork once it is in), you fill the pie with the meat and onion mixture, and then put the second sheet of puff pastry on top; or you can put the meat right into the pie pan, and cover with both sheets of puff pastry to create an extra layer.

Cut a hole on the top of the pastry, brush with some egg wash (beaten egg with milk), and bake in the oven for about 25 minutes.