Beefy Stew

Nothing tastes better on a cold winter's day than a piping hot bowl of
hearty beef stew!

Beefy Stew
from Campbell's Kitchen

Thaw Time: 30 min. - Prep Time: 15 min. - Cook Time: 35 min.

1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1
sheet)
1 1/2 lb. beef cube steak, cut into 1" pieces
 Ground black pepper
2 tbsp. all-purpose flour
1/4 cup vegetable oil
1 can (18.6 oz.) Campbell's(R) Select™ Vegetable Medley Soup
1/2 cup Swanson(R) Lower Sodium Beef Broth

Directions:
 THAW pastry sheet at room temperature 30 min. Preheat oven to 425 degreesF.
 UNFOLD pastry sheet on lightly floured surface. Cut pastry into 4 (4")
rounds. Place rounds on baking sheet. Bake 12 min. or until golden. Set
aside and keep warm.
 SPRINKLE beef with salt and pepper. Coat beef with flour.
 HEAT oil in saucepan. Add beef and cook until browned. Remove beef and
set aside.
 ADD broth to saucepan. Heat to a boil. Add beef and soup. Cook over
medium heat 15 min. or until beef is done and sauce is slightly thickened.
 DIVIDE stew among 4 bowls. Top each with pastry round. Serves 4.
 TIP: Puff pastry rounds and stew can be stored separately for up to 2
days. Refrigerate stew in a tightly sealed container. Place pastry
rounds in a resealable plastic bag and store at room temperature. To
reheat stew, combine stew and 1/4 cup water in saucepan and cook until hot.

Kitchen Clip:
This stew reheats beautifully, so you can make it ahead. Just follow the
directions at the bottom of the recipe.
Received on Mon Feb 5 14:13:26 2007