Chop the beef into small pieces about ½ inch in size.

Start by browning the beef. Season the flour generously with salt and pepper and then dunk the pieces of beef in the flour. Heat 1 tablespoon of butter in a large pot or dutch oven over medium heat. Once the butter has melted, add the beef and brown all sides of it. I did this in 2 batches, adding more butter with the second batch. Each batch took about 6 minutes to brown.

Once the beef has been quickly browned, place it in a bowl and set it aside. Melt another tablespoon of butter, and add the mushrooms. Season them with salt and pepper. Let cook for 4 minutes, and then add the onions and garlic. After 3 more minutes, add about ½ of the Guinness - enough to cover the bottom of the pan. Bring to a simmer and add the carrots and potatoes. Let cook for 5 minutes.

Add the remaining Guinness and the beef broth, thyme, and Worcestershire sauce to the pot. Bring to a steady simmer, and return the beef and its juices to the pot. Place a lid on the pot, and let simmer for 90 minutes, stirring occasionally.

Once the beef and vegetables are done cooking, prepare the pie crusts. Locate 4 ramekins large enough to hold about 1 ½ cups of the filling. Place a ramekin on the pie crust and cut around it, do this 8 times. Then use a rolling pin to roll out 4 of the pieces of crust until the increase in size by a third. Then place these pieces of crust in the bottom of the ramekins.

Fill the ramekins with the beef filling, filling them almost to the top.

Place the remaining pieces of pie crust on top of the beef filling. Use a fork to seal the top and bottom of the pie crust together. Then cut a couple of small slits in the top of the pie crust.

Place the pies in the oven to bake at 350 degrees. After 25 minutes, remove the pies from the oven. Bruch them with the olive oil and sprinkle the blue cheese on top. Return the pies to the oven and let them cook for another 10 minutes, until the pie crust is golden brown.

Serve immediately.