Beef stew capped with flaky puff pastry adds comfort to the weeknight menu. Make a salad and call your crowd to the table.
—Daniel Anderson, Kenosha, WI
Takes: 30 min. • Makes: 4 servings
1 sheet frozen puff pastry, thawed
1 pkg. (15 oz.) refrigerated beef roast au jus
2 cans (141/2 oz. each) diced tomatoes, undrained
1 pkg. (16 oz.) frozen vegetables for stew
3/4 tsp. pepper
2 Tbsp. cornstarch
11/4 cups water
1. Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes.
2. Meanwhile, shred beef with two 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 the beef mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
3. Ladle stew into four bowls; top each with a pastry round.
11/2 cups with 1 pastry round: 604 cal., 25g fat (8g sat. fat), 73mg chol., 960mg sod., 65g carb. (10g sugars, 9g fiber), 32g pro.