In a microwave-proof dish, microwave green beans on HIGH for 2 minutes until just barely tender. Set aside.

Combine flour, garlic powder, seasoned salt, and black pepper. Toss with beef to coat.

In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add beef; cook and stir for approximately 5 minutes until beef is browned. Remove beef from pan and set aside.

Add remaining 1 tablespoon oil to Dutch oven. Saute onion, celery, and carrots in oil until tender. Add red wine, scraping up caramelized bits from bottom of pan.

Add beefy mushroom soup and tomatoes. Return beef to pan. Cover with lid, reduce heat, and simmer for 1 hour. Add mushrooms, green beans, and Italian seasoning, and continue to simmer for 15 minutes.

Preheat oven to 350 degrees F.

While beef mixture is simmering, roll out puff pastry on a floured surface. Cut out 4 circles, slightly smaller than the diameter of the baking dishes you plan to use. Place on a lightly greased baking sheet and brush with beaten egg. Bake for approximately 7 to 10 minutes until pastry is puffed, but not brown.

Divide beef mixture among 4 (2-cup) baking dishes. Top with puff-pastry rounds and sprinkle with Parmesan cheese. Bake for approximately 10 minutes until beef mixture is hot and bubbly and pastry is golden brown.