Preheat oven to 200°C. Season the beef generously with salt and pepper, then toss in oil. Fry in a pan over a high heat in batches until browned. Set aside. Put the vegetables, seasoning, garlic and flour in the pan and cook briefly, then pour in the stock.
Return the beef, then simmer for 2 hours, until the beef is tender. Set aside to cool completely. Spoon into a 2L baking dish.
Roll out the pastry to a disc 5cm large than the dish. Brush both sides with egg, then drape over and press the edges tightly. Bake for 40 minutes, until the pastry is golden and very crisp.