Toss your diced steak with the flour and salt and pepper. Add a dash of beer to the mixture, enough to coat the steak but not enough to make it too sloppy.
Braise the steak in a large pan until brown, remove from pan.
In the same pan (do not clean) put in the carrots, onion and garlic. Cook until tender.
Return the beef to the pan with the carrots, onion and garlic. Add the beer and stock and simmer for half an hour.
Add the red wine and continue to simmer for another half an hour, or until the meat is tender and the mixture has thickened. The longer you cook it the better it will be. If it start to get too thick you can always add a ladle of water.
Preheat your oven to 200 degrees C.
Line a pie dish with puff pastry, and add the steak mixture. Cover with pastry to the pattern you like (I use a crosshatch pattern).
Cook for 20 - 30 mins or until the pastry has turned golden brown.