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Pastry-Topped Beef Stew

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

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Cook: 40 minutes
  • Bake: 10 minutes
  • Serves: 4
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Recipe

Ingredients

  • as needed 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 lb. boneless beef top round steaks, cut into 1-inch pieces

  • to taste black pepper

  • 2 tbsp. all purpose flour

  • 1/4 cup vegetable oil

  • 1 can (18.6 ounces) Campbell’s® Minestrone Soup

  • 1/2 cup Swanson® Beef Broth

Directions

  1. Heat the oven to 425°F. Sprinkle the work surface with 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.

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

  3. Season the beef with the black pepper. Coat the beef with 2 tablespoons flour.

  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.

  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.

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

  7. 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

A lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.

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Additional comments & ratings
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Submitted by:
Lawrence C.
Date: 2/18/2006

5 star rating

"This is a great tasting recipe!"

Submitted by:
K M.
Date: 2/12/2007

5 star rating

"MY FAMILY LOVED IT. DIDN'T HAVE ANY LEFTOVERS"

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