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.
  • thaw: 40 minutes
  • prep: 15 minutes
  • cook: 40 minutes
  • bake: 10 minutes
  • total: 105 minutes
  • Serves: 4



  • 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 1/2 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


  1. 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.

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

  3. Season the beef as desired. Coat the beef with the remaining 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.

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