Herbed Beef Stew with Puff Pastry |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Guests will be so surprised by the taste of this special dish. Puff pastry makes this dish seem fancy so I serve it to guests all the time.Sara Martin, Brookfield, Wisconsin Ingredients:
1 pound beef stew meat, cut into 1-inch cubes |
1 tablespoon canola oil |
3 medium carrots, cut into 1-inch pieces |
1 to 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 (10-1/2 ounces each) condensed beef broth, undiluted |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon each dried parsley flakes, thyme and marjoram |
1/4 teaspoon pepper |
2 bay leaves |
1 cup cubed peeled butternut squash |
3 tablespoons quick-cooking tapioca |
1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed |
1 egg yolk |
1/4 cup heavy whipping cream |
Directions:
1. In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.
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-in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin.
4. Fill six greased 10-oz. ramekins 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 ramekin. 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. Yield: 6 servings.
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