Weekday Beef Stew Recipe

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Weekday Beef Stew Recipe
Weekday Beef Stew Recipe photo by Taste of Home
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Weekday Beef Stew Recipe

Read Reviews
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Beef stew capped with flaky puff pastry adds comfort and joy to the weeknight menu. Make a salad and call your crowd to the table. —Daniel Anderson, Pleasant Prairie, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 package (15 ounces) refrigerated beef roast au jus
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen vegetables for stew
  • 3/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1-1/4 cups water

Directions

Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place 2 in. apart on a greased baking sheet. Bake 14-16 minutes or until golden brown.
Meanwhile, shred beef with two forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Ladle stew into four bowls; top each with a pastry round. Yield: 4 servings.
Originally published as Weekday Beef Stew in Taste of Home December 2015, p25

Nutritional Facts

1-1/2 cups with 1 pastry round: 604 calories, 25g fat (8g saturated fat), 73mg cholesterol, 960mg sodium, 65g carbohydrate (10g sugars, 9g fiber), 32g protein.

  • 1 sheet frozen puff pastry, thawed
  • 1 package (15 ounces) refrigerated beef roast au jus
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 package (16 ounces) frozen vegetables for stew
  • 3/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1-1/4 cups water
  1. Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place 2 in. apart on a greased baking sheet. Bake 14-16 minutes or until golden brown.
  2. Meanwhile, shred beef with two forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  3. Ladle stew into four bowls; top each with a pastry round. Yield: 4 servings.
Originally published as Weekday Beef Stew in Taste of Home December 2015, p25

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LindaS_WI User ID: 7202558 246768
Reviewed Apr. 8, 2016

"quick, easy and delicious. Good for those busy weeknights."

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