beefy stew

Soups & Salads

Loaded with tender chunks of beef and thick-cut vegetables—rich, hearty, and ideal for big appetites and cold nights.

1/2 (17.3 ounce) package pepperidge farmВ® puff pastry sheets
1 1/2 pounds beef cube steak, cut into 1-inch pieces
ground black pepper
2 tablespoons all-purpose flour 1/4 cup vegetable oil
1 (18.6 ounce) can campbell'sВ® selectв„ў vegetable medley soup 1/2 cup swansonВ® lower sodium beef broth

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
Unfold pastry sheet on lightly floured surface. Cut pastry into 4 (4- inch) rounds. Place rounds on baking sheet. Bake 12 minutes or until golden. Set aside and keep warm.
Sprinkle beef with black pepper. Coat beef with flour. Heat oil in saucepot. Add beef and cook until browned.
Add soup and broth. Heat to a boil. Cook over medium heat 15 minutes or until beef is done and sauce is slightly thickened.
Season to taste.
Divide stew among 4 (12-ounce) bowls. Top each with pastry round