Weekday Beef Stew

 Total Time

Prep/Total Time: 30 min.

Makes

4 servings

 

Beef stew capped with flaky puff pastry adds comfort to the weeknight menu—my family is always glad to see this meal. Make a salad and call your crowd to the table.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 package (15 ounces) refrigerated beef roast au jus
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 package (16 ounces) frozen vegetables for stew
• 3/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1-1/4 cups water

Directions

1. Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes.
2. Meanwhile, shred beef with 2 forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes.
3. Ladle stew into 4 bowls; top each serving with a pastry round.

Nutrition Facts

1-1/2 cups with 1 pastry round: 604 calories, 25g fat (8g saturated fat), 73mg cholesterol, 960mg sodium, 65g carbohydrate (10g sugars, 9g fiber), 32g protein.