Heat 2 cups of water in the microwave until steaming. Place the porcini mushrooms in a bowl and add the hot water. Let sit for 15 to 20 minutes.

Strain the porcini mushrooms and liquid through a sieve into another bowl. Chop the mushrooms.

Preheat oven to 325°F.

Season the meat with salt and pepper.

Heat 1 tablespoon oil in a large pot over medium-high heat. Sear the meat until browned all over. Set aside.

Discard excess liquid from the pot. Add onions and carrots, sauté for about 8 minutes.

Add sugar and flour, stirring to coat and make a roux for about 4 minutes.

Return the meat to the pot and mix with a wooden spoon.

Warm the stock. Crumble bouillon cubes into the stock and whisk until dissolved.

Add Guinness, stock, balsamic vinegar, porcini mushrooms, and soaking liquid to the pot.

Tie thyme, parsley, and bay leaf together and nestle into the pot. Add salt and pepper.

Cover and place in the oven for 3 hours.

While the stew cooks, cook bacon in a skillet over medium heat until crisp. Drain and chop.

Add mushrooms to the skillet and cook until golden. Set aside.

Stir bacon and mushrooms into the stew once finished.

Increase oven temperature to 425°F. Grease ramekins or pie dish with butter or cooking spray.

Roll out first pie dough to ¼" to ⅛" thickness. Cut circles for ramekins or pie dish.

Line ramekins or pie dish with dough, trim excess. Par bake for about 12 minutes.

Lower oven back to 325°F.

Add the beef mixture to the dish using a slotted spoon. It should be slightly higher than the rim.

Roll out remaining dough, cut a circle to cover the ramekins or dish.

Brush edges of par-baked pastry with egg wash, and cover with the dough top. Crimp the edges.

Make slits in the top dough, add decorations if desired, and brush with egg wash.

Sprinkle coarse sea salt and black pepper over the top. Bake for 40 to 50 minutes until golden.

Remove from oven, place on a rack for 10 to 20 minutes. Serve and enjoy.