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1. Season the beef cubes generously with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, browning on all sides for about 5-7 minutes per batch. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Cook for another 2 minutes.
6. Return the browned beef to the pot with any accumulated juices.
7. Pour in the beef broth and stout beer, scraping the bottom to deglaze. Bring to a simmer.
8. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender, stirring occasionally.
9. Add the frozen peas and stir. If desired, mix cornstarch with water to create a slurry and stir it in. Cook for an additional 5 minutes until thickened. Remove the bay leaf and adjust seasoning.
10. Preheat your oven to 400°F (200°C).
11. If using refrigerated pie crusts, let them sit at room temperature for 10-15 minutes.
12. Roll out one pie crust on a floured surface to fit your pie dish.
13. Place the rolled-out crust into a 9-inch pie dish, pressing gently. Trim excess crust.
14. Pour the beef filling into the prepared pie crust.
15. Roll out the second pie crust and place it over the filling. Trim excess, leaving about an inch overhang. Pinch edges to seal.
16. Cut slits in the top crust for steam to escape.
17. Brush the top crust with the beaten egg.
18. Place the assembled potpie on a baking sheet to catch drips.
19. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
20. Let cool for a few minutes before serving.

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