Ingredients for Beefy Stew
- 2 pounds cube steaks, cut into 1-inch cubes
- 1 teaspoon salt and ½ teaspoon freshly ground black pepper
- ½ cup flour
- 2 tablespoons olive oil
- 2 (10.75 ounce) cans reduced-sodium beef broth
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed
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How to Make Beefy Stew
- Season beef cubes generously with salt and pepper.
- In a large bowl, toss beef with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add 1/3 of the beef to the hot oil and sear until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
- Repeat steps 4 with the remaining beef in two more batches.
- Add beef broth to the Dutch oven and bring to a simmer, scraping up any browned bits from the bottom with a wooden spoon.
- Return all seared beef to the pot.
- Stir in cream of mushroom soup. Simmer uncovered until the liquid slightly thickens and the beef is tender, about 15 minutes.
- Preheat oven to 375°F (190°C).
- Divide the stew equally among 4 oven-safe mugs.
- On a lightly floured surface, roll out the thawed puff pastry slightly and cut into 4 (4-inch) rounds.
- Moisten the rims of the mugs with water. Gently top each mug with a puff pastry round, pressing the edges to seal.
- Place mugs on a baking sheet and bake for 12-15 minutes, or until the puff pastry is golden brown and puffed up.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
23g
Fat
71g
Carbs
15g
