Lunch: Weekday Beef Stew Recipe

Ingredients

1 sheet frozen puff pastry, thawed
1 package (15 ounces) refrigerated beef roast au jus
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen vegetables for stew
3/4 teaspoon pepper
2 tablespoons cornstarch
1-1/4 cups water

Instructions

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 14-16 minutes or until golden brown.
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 beef mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Ladle stew into four bowls; top each with a pastry round.

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