Beefy Stew

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 (17.3 ounce) package Pepperidge Farm® 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's® Select™ Vegetable Medley Soup
• 1/2 cup Swanson® Lower Sodium Beef Broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Toss the beef cube steak pieces with the all-purpose flour and ground black pepper until evenly coated.

2. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches for 3 to 4 minutes per batch until no pink remains and the thickest pieces reach 145°F (63°C).

3. Return all the beef to the pot. Stir in the Campbell's vegetable medley soup and Swanson beef broth, scraping up any browned bits from the bottom.

4. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, until the beef is tender and the sauce thickens.

5. Spoon the hot stew into an 8-inch square baking dish.

6. Unfold the puff pastry sheet and cut it to fit over the top of the dish. Lay it over the stew, press the edges against the dish rim, and cut a few slits in the top.

7. Bake for 15 to 20 minutes until the pastry is puffed and golden and the filling is bubbling around the edges.

8. Let the stew rest for 5 minutes before serving.