Beefy Stew Recipe

Beefy Stew Recipe

  • 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
  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.
Recipe of the Day|