Name: Herbed Beef Stew with Puff Pastry
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 large egg yolk -; 1/4 cup heavy whipping cream -

Ingredients for - Herbed Beef Stew with Puff Pastry

1. 1 pound beef stew meat, cut into 1-inch cubes

2. 1 tablespoon canola oil

3. 3 medium carrots, cut into 1-inch pieces

4. 1 to 2 medium red potatoes, cut into 1-inch pieces

5. 1 cup sliced celery (1/2-inch pieces)

6. 1/2 cup chopped onion

7. 1 garlic clove, minced

8. 2 cans (10-1/2 ounces each) condensed beef broth, undiluted

9. 1 can (14-1/2 ounces) diced tomatoes, undrained

10. 1 teaspoon each dried parsley flakes, thyme and marjoram

11. 1/4 teaspoon pepper

12. 2 bay leaves

13. 1 cup cubed peeled butternut squash

14. 3 tablespoons quick-cooking tapioca

15. 1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed

16. 1 large egg yolk

17. 1/4 cup heavy whipping cream

How to cook deliciously - Herbed Beef Stew with Puff Pastry

1 . Stage

In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.