Puff Pastry Herbed Beef Stew PT55M https://img3.recipesrun.com/201907/2019/0829/c7/1/123093/300x200x50.jpg 6 servings Ingredients: 1/4 cup Heavy whipping cream 1 Egg yolk 17 1/3 oz. Frozen puff pastry, thawed 3 tbsp. Quick-cooking tapioca 1 cup Cubed peeled butternut squash 2 Bay leaves 1/4 tsp. Pepper 1 tsp. Dried parsley flakes, thyme and marjoram 14 oz. Diced tomatoes, undrained 10 oz. Condensed beef broth, undiluted 1 Garlic clove, minced 1/2 cup Chopped onion 1 cup Sliced celery 2 Medium red potatoes, cut into 1-inch pieces 3 Medium carrots, cut into 1-inch pieces 1 tbsp. Canola oil 1 pound Beef stew meat, cut into 1-inch cubes

Puff Pastry Herbed Beef Stew

By Lori

6 Person
55 Minutes
657 Calories
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. This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium.

Ingredients

  • 1/4 cup Heavy whipping cream

  • 1 Egg yolk

  • 17 1/3 oz. Frozen puff pastry, thawed

  • 3 tbsp. Quick-cooking tapioca

  • 1 cup Cubed peeled butternut squash

  • 2 Bay leaves

  • 1/4 tsp. Pepper

  • 1 tsp. Dried parsley flakes, thyme and marjoram

  • 14 oz. Diced tomatoes, undrained

  • 10 oz. Condensed beef broth, undiluted

  • 1 Garlic clove, minced

  • 1/2 cup Chopped onion

  • 1 cup Sliced celery

  • 2 Medium red potatoes, cut into 1-inch pieces

  • 3 Medium carrots, cut into 1-inch pieces

  • 1 tbsp. Canola oil

  • 1 pound Beef stew meat, cut into 1-inch cubes

Method

  • 01
    In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.
  • 02
    Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the meat are 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.
  • 03
    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.
  • 04
    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.
  • 05
    Place on a baking sheet. Bake at 400°F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.

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Puff Pastry Herbed Beef Stew

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. This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 657 Kcal
  • Prep Time 25 Mins
  • Cook Time 30 Mins
  • Total Time 55 Mins
02 Ingredients
1/4 cup Heavy whipping cream
1 Egg yolk
17 1/3 oz. Frozen puff pastry, thawed
3 tbsp. Quick-cooking tapioca
1 cup Cubed peeled butternut squash
2 Bay leaves
1/4 tsp. Pepper
1 tsp. Dried parsley flakes, thyme and marjoram
14 oz. Diced tomatoes, undrained
10 oz. Condensed beef broth, undiluted
1 Garlic clove, minced
1/2 cup Chopped onion
1 cup Sliced celery
2 Medium red potatoes, cut into 1-inch pieces
3 Medium carrots, cut into 1-inch pieces
1 tbsp. Canola oil
1 pound Beef stew meat, cut into 1-inch cubes
03 Method
Step 1
In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.
Step 2
Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the meat are 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.
Step 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.
Step 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.
Step 5
Place on a baking sheet. Bake at 400°F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
04 Author
Lori Lori
647 Recipes
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