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 flour0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions1.5 pounds boneless beef top round steak, cut into 1-inch pieces0.25 cup vegetable oil1 can (18.6 ounces) Campbell’s® Minestrone Soup0.5 cup Swanson® Beef Broth
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