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Simple Beef Burgundy Over Pastry Shells

Simple Beef Burgundy Over Pastry ShellsAn elegant entrée to serve dinner guests with very little time and you more time and energy to visit.

Recipe Ingredients:

1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper

Cooking Directions:

  1. Prepare pastry shells according to package directions.
  2. Remove beef pot roast from package; transfer gravy to Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
  3. Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.