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Beefy Stew

By: Campbell's Kitchen  
"Brimming with beef and vegetables, this savory stew is served in delectably edible flaky pastry 'bowls'. Pepperidge Farm® Puff Pastry Sheets makes this rustic supper dish easy."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 28 people have saved this

Prep Time:
45 Min
Cook Time:
35 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
  • 1 1/2 pounds beef cube steak, cut into 1-inch pieces
  • ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable oil
  • 1 (18.6 ounce) can Campbell's® Select™ Vegetable Medley Soup
  • 1/2 cup Swanson® Lower Sodium Beef Broth

Directions

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
  2. Unfold pastry sheet on lightly floured surface. Cut pastry into 4 (4-inch) rounds. Place rounds on baking sheet. Bake 12 minutes or until golden. Set aside and keep warm.
  3. Sprinkle beef with black pepper. Coat beef with flour.
  4. Heat oil in saucepot. Add beef and cook until browned.
  5. Add soup and broth. Heat to a boil. Cook over medium heat 15 minutes or until beef is done and sauce is slightly thickened. Season to taste.
  6. Divide stew among 4 (12-ounce) bowls. Top each with pastry round.

Footnotes

  • TIP
  • Puff pastry rounds and stew can be stored separately for up to 2 days. Refrigerate stew in a tightly sealed container. Place pastry rounds in a resealable plastic bag and store at room temperature. To reheat stew, combine stew and 1/4 cup water in saucepan and cook until hot.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2008 by bumbleleigh 
Nice because its quick and easy, but I did not care for it. I think it might have been... MORE

 
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