Pastry-Topped Beef Stew
Brimming with beef and vegetables, this rustic and savory stew is especially enticing because it's topped with a flaky puff pastry round.
Ingredients
4 tablespoons all-purpose flour
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1.5 pounds boneless beef top round steak, cut into 1-inch pieces
0.25 cup vegetable oil
1 can (18.6 ounces) Campbell’s® Minestrone Soup
0.5 cup Swanson® Beef Broth
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1.5 pounds boneless beef top round steak, cut into 1-inch pieces
0.25 cup vegetable oil
1 can (18.6 ounces) Campbell’s® Minestrone Soup
0.5 cup Swanson® Beef Broth
Instructions
Heat the oven to 425°F. Sprinkle the work surface with half the flour. Unfold the pastry sheet on the floured surface. Cut the pastry into 4 (4-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
Bake for 10 minutes or until the pastry circles are golden brown.
Season the beef as desired. Coat the beef with the remaining flour.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
Stir the soup and broth in the saucepot and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the beef is cooked through and the sauce is thickened.
Divide the stew among 4 serving bowls. Top each with 1 pastry circle.
Bake for 10 minutes or until the pastry circles are golden brown.
Season the beef as desired. Coat the beef with the remaining flour.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
Stir the soup and broth in the saucepot and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the beef is cooked through and the sauce is thickened.
Divide the stew among 4 serving bowls. Top each with 1 pastry circle.
Pastry-Topped Beef Stew
Brimming with beef and vegetables, this rustic and savory stew is especially enticing because it's topped with a flaky puff pastry round.
Directions
Print
Heat the oven to 425°F. Sprinkle the work surface with half the flour. Unfold the pastry sheet on the floured surface. Cut the pastry into 4 (4-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
Bake for 10 minutes or until the pastry circles are golden brown.
Season the beef as desired. Coat the beef with the remaining flour.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
Stir the soup and broth in the saucepot and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the beef is cooked through and the sauce is thickened.
Divide the stew among 4 serving bowls. Top each with 1 pastry circle.
Ingredients
4 tablespoons all-purpose flour
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1.5 pounds boneless beef top round steak, cut into 1-inch pieces
0.25 cup vegetable oil
1 can (18.6 ounces) Campbell’s® Minestrone Soup
0.5 cup Swanson® Beef Broth
Creamy Pork Marsala with Fettuccine...
This pork marsala recipe guarantees moist ...
Spicy Chorizo Cornbread Stuffing
This stuffing is literally bursting with f...
Butternut Squash Chicken Spaghetti
Our Chicken Spaghetti recipe is a deliciou...
Classic Roasted Chicken with Pan Gr...
Nothing says comfort food quite like a per...