In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides. Remove and set aside.

In the same pot, sauté onions, garlic, and mushrooms until softened. Sprinkle flour over the vegetables and stir to coat. Gradually add beef broth and wine (if using), stirring constantly until thickened. Return beef to the pot, add carrots and peas, and season with salt and pepper. Simmer for 1–2 hours until beef is tender.

Preheat oven to 375°. Pour beef mixture into a pie dish or individual ramekins for serving. Roll out puff pastry or pie crust and place over the beef mixture, trimming the edges. Cut a few slits in the top to allow steam to escape. Bake for 25–30 minutes or until golden brown.

Follow the instructions for the main course, but instead of pouring the beef mixture into a pie dish, use mini muffin tins or puff pastry cups. Cut puff pastry into small squares or circles to fit the muffin tins or pastry cups. Fill each with a spoonful of the beef mixture and top with the puff pastry. Bake for 15–20 minutes or until golden brown. Serve on a platter.