1.Coat beef in flour; shake off excess. Heat 2 tablespoons of oil in large saucepan; cook beef, in batches, until browned all over.
2.Melt half the butter in same pan; cook shallot, garlic, mushrooms and carrot, stirring, until vegetables soften. Add wine; bring to the boil. Return beef to pan with paste, stock, sauce and thyme; bring to the boil. Reduce heat; simmer, covered, 1¼ hours. Uncover; simmer about 15 minutes or until sauce thickens. Stir in chives.
3.Meanwhile, make yorkshire pudding batter; sift flour and salt into small bowl. Whisk in combined milk and egg until smooth. Pour into jug, cover; stand 20 minutes.
4.Preheat oven to 240°C/220°C fan-forced. Melt remaining butter; divide combined melted butter and remaining oil among four holes of six-hole (¾-cup/180ml) texas muffin pan. Heat pan in oven 3 minutes. Remove pan from oven; immediately divide batter among hot pan holes.
5.Return pan to oven; bake about 12 minutes or until puddings are well browned. Serve puddings, top-side up, with stew; sprinkle with chopped fresh chives.