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Herbed Beef Stew with Puff Pastry

By

Taste of Home

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Rate this recipe 4/5 (4 Votes)

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 (1/2 inch pieces)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cans (14 1/2 oz.) each, condensed beef broth, undiluted
  • 1 4 1/2 can diced tomatoes, undrained
  • 1 tsp each dried parsley flakes, thyme, and marjoram
  • 1/4 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
  • 1/4 cup heavy whipping cream

Details

Servings 6

Preparation

Step 1

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.

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