Simple Beef Burgundy Over Pastry Shells
An elegant entrée to serve dinner guests with very little time and effort...giving you more time and energy to visit.
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
- Prepare pastry shells according to package directions.
- 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.
- 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.