Season the beef with salt and pepper, then toss it in the flour until evenly coated.

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.

In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic, Italian seasoning, and bay leaves, and cook for 1 minute until fragrant.

Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.

Return the beef to the pot and pour in the beef stock. Add the potatoes, bring to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and the potatoes are cooked through.

Stir in the frozen peas and parsley. Taste and adjust seasoning with more salt and pepper if needed. Let the stew cool for 20-30 minutes. Preheat your oven to 400°F (200°C) while the stew cools.

Transfer the cooled stew to a deep baking dish. Roll out the puff pastry to fit over the dish, leaving a slight overhang. Press the edges to seal, trim any excess, and cut a few slits in the top to allow steam to escape. Brush the pastry with the egg wash.

Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed. Let cool for 5-10 minutes before serving. Enjoy!