• In a bowl, combine 1/3 cup of all-purpose flour with 1 tsp dried thyme, 1 tbsp garlic powder, 1/2 tsp onion powder, and black pepper to taste. Mix well to combine.
• Heat a Dutch oven over medium-high heat. Add olive oil & lower heat to medium-low once shimmering.
• Coat the braising meat in the seasoned flour mixture and fry in batches, using long-handled tongs to avoid getting burnt. Wait until the pieces don't stick to the pan before turning. Move the cooked beef to a separate bowl as it finishes frying.
• Fry the pork sausages in the Dutch oven. Move to the bowl with browned beef.
• In the same Dutch oven, sauté the thinly sliced onions with cumbled beef boillon cubes until they are translucent.
• Add the fried beef & sausage to the Dutch oven. Add enough water to cover the meat.
• Bring to a boil, then reduce heat and simmer for one hour.
• Add the sliced carrots to the Dutch oven and cook until they are tender. If the beef isn't tender enough yet, increase the overall cook time until the desired tenderness is achieved.
• Add 1 cup of beef gravy (homemade or from mix) to the Dutch oven and stir until everything is well combined.

If Baking as a Pie

• Transfer to a pie/baking dish
• Allow filling to cool.
• Preheat oven to 375º F
• Roll out your thawed puff pastry to fit your baking dish.
• Cover baking dish with puff pastry and press to seal along dish.
• Brush puff pastry with egg wash, if desired.
• Bake for 30-35 minutes, until golden brown.

If Serving with Individual Puff Pastry Slices

• Preheat oven to 375º F
• Roll out your thawed puff pastry to about 10x14. Cut into 6 equal pieces.
• Bake for about 20 minutes, or until puffy and golden.