Herbed Beef Stew with Puff Pastry

Taste of Home

Herbed Beef Stew with Puff Pastry

Photo by punk


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. beef stew meat, cut into 1 inch cubes

  • 1

    tbsp. canola oil

  • 3

    medium carrots, cut into 1 inch pieces

  • 1-2

    medium red potatoes, cut into 1 inch pieces

  • 1

    cup sliced celery (½ inch pieces)

  • ½

    cup chopped onion

  • 1

    garlic clove, minced

  • 2

    cans (14½ oz.) each, condensed beef broth, undiluted

  • 1

    4½ can diced tomatoes, undrained

  • 1

    tsp each dried parsley flakes, thyme, and marjoram

  • ¼

    tsp. pepper

  • 2

    bay leaves

  • 1

    cup cubed peeled butternut squash

  • 3

    tbsp. quick cooking tapioca

  • 1-2

    packages 17.3 oz. frozen puff pastry, thawed

  • 1

    egg yolk

  • ¼

    cup heavy whipping cream

Directions

1. In a dutch oven,, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasoning. 2. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. discard bay leaves. Stir in squash and tapioca, return to a boil. cook for 5 minutes. Remove from the heat; let cool for 10 minutes. 3. Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4 inch thickness. Using a 10 oz. ramekin for a pattern, cut out six pastry circles 1 inch larger than the diameter of the ramekin. 4. Fill six greased 10 oz. remekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each remekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops. 5. Place on a baking sheet; Bake at 400 for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.


Nutrition

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