1. Preheat oven to 325. 
  2. Season flour with salt and pepper and place in large plastic bag. Add beef and shake to coat. 
  3. In a large dutch oven, heat 3 tablespoons olive oil until hot. 
  4. Add to beef in single layer to pan and brown meat on all sides. Remove meat to a bowl and repeat with remaining beef, adding additional oil as needed. 
  5. Be sure not to overcrowd pan so beef browns evenly. 
  6. Add wine to pan to deglaze and scrape the browned bits from the bottom. 
  7. Add onions, mushrooms, carrots, parsnips, thyme, garlic, tomato paste and beef broth. 
  8. Bring to a boil. 
  9. Stir melted Kerrygold butter with one tablespoon flour and stir into the meat mixture. 
  10. Cover and place pan in preheated oven and braise for 1 ½ hours. 
  11. Remove from oven and let cool slightly. 
  12. Place puff pastry on lightly floured surface and sprinkle grated Kerrygold Dubliner with Irish Stout cheese on top. 
  13. Roll dough out into a 9 x 11 rectangle. 
  14. Place stew into baking dish and top with puff pastry. 
  15. Brush with egg wash and cut hole in middle to allow air to vent. 
  16. Bake at 400 for 30-35 minutes or until puff pastry is golden brown. 
  17. Remove from oven, garnish with fresh herbs and serve.