Level: | Intermediate |
Total: | 55 min |
Prep: | 10 min |
Cook: | 45 min |
Yield: | 4 servings |
Ingredients
- 1 1/2 pounds beef cube steak, cut into 1-inch pieces
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 1 (14-ounce) can reduced-sodium beef broth
- 1 (24-ounce) jar country vegetable soup
- 1 sheet frozen puff pastry
Instructions
- Position rack in center of oven and preheat oven to 425 degrees F.
- Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches.
- Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs.
- On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 579 |
Total Fat | 32 g |
Saturated Fat | 7 g |
Carbohydrates | 27 g |
Dietary Fiber | 4 g |
Sugar | 7 g |
Protein | 43 g |
Cholesterol | 117 mg |
Sodium | 1137 mg |
Reviews
It was ok!
This is the first time I’ve ever made “Beef Stew”!! As did beccicarlson_61, I modified the recipe a bit… I used Sirloin Strips cut into 1″ pieces instead of stew beef, added add’l spices to the meat, I also used the garlic in the oil to sear the meat. I added an additional can of Beef Broth, a can of Red Kidney Beans, a large fresh carrot, and 3 stalks of celery-sliced, 1 cup fresh green beans and about a cup of sweet corn!! I know… it’s kinda like a whole new recipe, but I’m sooo thankful to Sandy for giving me the “core” of the meal and to the good Lord above for giving me a touch of creativity!! My Fiance’ LOVED IT!!! Definately a favorite!!
yummy!
My Family LOVED it! I made the gravy thicker and being the 1st time using puff pastry I should have left in in the oven longer. But It was enjoyed by all!
This borders on embarrassment….I find it hard to believe that Food Network allowed it to be posted!
She must have already indulged in “Cocktail Time” when she came up with this disaster.
What was I thinking trying to cut corners to make an already simple dish? This was awful…cooked meat and a can of soup. To say that I won’t be making this again would be an understatement. Sorry Sandra.
After reading the other reviews, I decided to add a few things to this dish…and boy was it awesome! First, I added crushed garlic to the oil before putting the meat in. Second, I added some fresh parmesan regggiano cheese to the pot after the meat and soup simmered for awhile. Plus, I added fresh veggies like carrots, celery and potatoes. I also made certain to use a soup that did not have the pasta the second time I made this because another review had complained about the pasta being too soggy. Then I topped the pastry sheet off with some more parmesan reggiano. This was a huge hit with my family…especially my 7 and 5 year-old.
Thanks Sandra!
i made this for my kids and their friends their mothers all said they were picky eaters not with this one it was a real winner
Very easy to follow directions and easy to make.