To remove tomato skins, bring water to a boil in a large casserole dish. Add tomatoes and remove them one by one as soon as the skin cracks.

Peel and slice the carrots, wash and dice the celery branches, and peel, seed, and dice the onions and garlic cloves.

In a large casserole dish, add cubed beef with olive oil. Cook until browned on all sides and then reserve.

Add the diced onions, celery, garlic, and carrots to the beef. Fry for 5 minutes, stirring regularly.

Cover the mixture with flour. Add bouquet garni, vinegar, tomatoes, and beer. Season with salt and pepper.

Cover and cook on low heat for 2 hours, then uncover and continue cooking for another 30 minutes.

Preheat the oven to 180°C (350°F). Place the first short crust in the bottom of the pie plate and prick with a fork.

Pour the beef stew into the crust, removing excess juice if necessary. Cover with the second short crust and seal the edges carefully. Make a hole in the center.

Mix the egg yolk with 1 tablespoon of water and glaze the top of the pie with the mixture.