Pastry-Topped Beef Stew
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Pastry-Topped Beef Stew

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 40 minutes
  • Serves: 4

Ingredients & Directions

  • 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
  • 1.5 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

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.


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.