Preheat oven to 400 degrees F.

Heat oil in a large heavy bottomed pot over medium-heat.

In a medium bowl, add flour, salt and pepper. Add beef and toss to coat the beef. Shake off excess flour off the beef. Working in three to four batches, add beef to the pot. Cook until browned, approximately 8 to 10 minutes per batch. Remove from pot and add to a plate. Set aside.

Add bacon to the same pot, cooking until brown and crisp. Add 1/4 cup water and cook, scraping up the browned bits. Add onion and carrot, cooking until they are softened, approximately 5 minutes. Stir in garlic and parsley, and return the beef to the pot.

Add thyme, brandy, broth, and red wine. Season with salt and pepper to taste. Bring mixture to a simmer. Stir in butter and flour until melted, making sure you break apart the flour well with a whisk.

Cover and braise in the oven, until beef is tender, approximately 1 1/2 hours.

When the stew is done, lightly roll out the puff pastry sheets to be about 4 inches larger than the baking dish you are using (I used a 2 1/4 QT oval dish). Transfer one sheet to the baking dish, lifting from the edges allowing the dough to slump down into the dish. Trim the edges to allow for approximately 1 inch overhang on all sides.

Fill dish with stew. In the other piece of puff pastry, cut a 11/2 to 2-inch circle in the center.

Drape pastry over the filling, again trimming the sides to leave 1-inch of pastry on all sides. Press edges together to seal well and tuck in the overhang. Crimp edges as desired, and brush all puff pastry with beaten egg.

Bake until the puff pastry is cooked through and golden brown, approximately 30 to 35 minutes. Let cool 5 to 10 minutes before serving warm.