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Pastry-Topped Beef Stew

Pastry-Topped Beef Stew

5 2

Brimming with beef and vegetables, this rustic and savory stew is especially enticing because it's topped with a flaky puff pastry round.

serves 4 people

Ingredients

cost per recipe: $11.66

The price is determined by the national average.

  • 4

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 1/2

    pounds boneless beef top round steak, cut into 1-inch pieces

  • 1/4

    cup vegetable oil

  • 1

    can (18.6 ounces) Campbell’s® Minestrone Soup

  • 1/2

    cup Swanson® Beef Broth or Swanson® Beef Stock

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Bake for 10 minutes or until the pastry circles are golden brown.

Step 3

Season the beef as desired. Coat the beef with the remaining flour.

Step 4

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.

Step 5

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.

Step 6

Divide the stew among 4 serving bowls. Top each with 1 pastry circle.

Recipe Tips

  • Recipe Note: The puff pastry circles and the stew can be stored separately for up to 2 days. Refrigerate the stew in a tightly sealed container. Place the pastry circles in a resealable plastic bag and store at room temperature. To reheat the stew, stir the stew and 1/4 cup water in a saucepan and cook until the mixture is hot and bubbling.

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Made With
(18.6 ounces) Campbell’s® Minestrone Soup

(18.6 ounces) Campbell’s® Minestrone Soup

Swanson® Beef Stock

Swanson® Beef Stock

Swanson® Beef Broth

Swanson® Beef Broth

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

Ratings & Reviews

(2)
  • Jeff M.

    February 12, 2007

    Pastry-Topped Beef Stew

    MY FAMILY LOVED IT. DIDN'T HAVE ANY LEFTOVERS

    Was this helpful?

    (0) (0)
  • koliver

    February 18, 2006

    Pastry-Topped Beef Stew

    This is a great tasting recipe!

    Was this helpful?

    (0) (0)

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