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.

Related Tags

Christmas Main Dish Recipes

Puff Pastry Herbed Beef Stew

4.0

( By Lori )

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