Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Peel and roughly chop the garlic. Cut bacon into strips. Chop meat roughly. Leave the bacon in a roasting pan until crispy and take it out. Add 2 tablespoons of oil to the bacon fat and fry the meat in portions for approx. 8 minutes each while turning
Peel the carrots, cut them in half lengthwise and slice them. Add onions, garlic, mushrooms, bacon and carrots to the meat and braise for another 10 minutes. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely. Season stew with salt, pepper and rosemary. Deglaze with beer, bring to the boil and braise in a closed roaster for about 2 1/2 hours. Stir in jelly
Put the stew in an ovenproof dish and spread the cheese on top flakes. Spread the pastry sheets with butter one after the other. Place the pastry sheets loosely on the stew. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes