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Finely dice the onion and cut up the beef into 1-inch cubes. Peel then cut up the parsnip into small bite size pieces.
Heat a tablespoon of olive oil in a large frying pan. Add in the onion, parsnip, and dried basil. Cook for 4-5 minutes or until the onion is translucent.
Add in the beef, beef stock or broth, tomato paste, and Worchester sauce. Simmer on the stove top for 5 minutes.
Transfer the beef stew to a slow cooker or Dutch oven. Cook on low for 6-8 hours or until the meat is tender and falling apart.
When there is an hour cooking time left, prepare the potatoes for roasting. Heat the oven to 180 degrees.
Wash and cut the potatoes into 2-inch cubes. Place on a lined roasting dish with a drizzle of herbs, olive oil, salt, and pepper. Roast for 30-40 minutes or until golden.
Slice the puff pastry into 4 squares or circles and brush with an egg or milk.
Place these on a lined baking tray and bake for 15-20 minutes or until lightly golden brown.
To serve, spoon the beef stew into 4 bowls topped with the roast potatoes and puff pastry. Enjoy!