To remove tomatoes skin, bring to a boil some water in a large casserole dish. Add tomatoes in boiling water and remove one by one as soon as skin cracks.
In the meantime, peel and slice carrots. Wash and dice celery branches. Peel, seed and dive onions and garlic cloves.
Cut meat into 1/2 inch cubes. Add meat in a large casserole dish with olive oil. Color each side and reserve.
Add onions, celery, garlic and carrots and fry for 5 minutes stirring regularly.
Cover generously vegetables and meat with flour. Add bouquet garni, vinegar, tomatoes and beer. Season with salt and pepper.
Cover and leave to cook on low heat for 2 hours. Uncover and continue cooking for another 30 minutes.
Preheat oven to 180°C (350°F).
Put first short crust on the bottom of your pie plate. Prick with fork. Pour beef stew removing extra juice if needed. Cover with second short crust and carefully seal the edges. Make a hole in the middle.
Mix egg yolk with 1 tablespoon of water. Glaze with beaten egg.
Bake for 45 minutes. Increase the heat to 200°C (400°F) and bake for another 15 minutes.