Sear the Beef Pat beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until golden; set aside.

Caramelize the Onions Lower heat to medium-low. Add butter and sliced onions; cook slowly, stirring often, for 25–30 minutes until deeply golden and sweet. Stir in garlic for the last minute.

Build the Sauce Sprinkle flour over onions; cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits. Stir in broth, collagen, Worcestershire, thyme, Better Than Bouillon Roasted Garlic Base, bay leaf, and browned beef. Simmer covered 40–50 minutes until beef is tender. Tip: Shred the beef into hearty pieces before assembling.

Assemble the Pot Pies Preheat oven to 400°F (200°C). Ladle filling into ramekins, sprinkle with Gruyère, and top with puff pastry cut slightly larger than the ramekin. Press edges lightly to seal and brush with egg wash.

Bake Bake for 20–25 minutes until pastry is puffed and golden brown. Let cool slightly before serving.