Weekday Beef Stew

Name: Weekday Beef Stew
Ingredients: 1 sheet frozen puff pastry, thawed; 1 package (15 ounces) refrigerated beef roast au jus; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 package (16 ounces) frozen vegetables for stew; 3/4 teaspoon pepper; 2 tablespoons cornstarch; 1-1/4 cups water

7 ingredients

4 steps

Ingredients

1 sheet frozen puff pastry, thawed
1 package (15 ounces) refrigerated beef roast au jus
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen vegetables for stew
3/4 teaspoon pepper
2 tablespoons cornstarch
1-1/4 cups water

Directions

1

Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased
2

. Bake until golden brown, 14-16 minutes.
3

Meanwhile, shred beef with 2 forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
4

Ladle stew into 4 bowls; top each with a pastry round.