Weekday Beef Stew
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Beef stew capped with flaky puff pastry adds comfort to the weeknight menu—my family is always glad to see this meal. Make a salad and call your crowd to the table. —Daniel Anderson, Kenosha, Wisconsin
Ingredients
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1 sheet frozen puff pastry, thawed
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1 package (15 ounces) refrigerated beef roast au jus
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 package (16 ounces) frozen vegetables for stew
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3/4 teaspoon pepper
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2 tablespoons cornstarch
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1-1/4 cups water
Directions
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1.
Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes.
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2.
Meanwhile, shred beef with 2 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 until thickened, 1-2 minutes.
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3.
Ladle stew into 4 bowls; top each serving with a pastry round.
Nutrition 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.
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