Beefy Stew

Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
Share This Recipe


1 1/2 pounds beef cube steak, cut into 1-inch pieces

Salt and freshly ground pepper

2 tablespoons all-purpose flour

1/4 cup vegetable oil

1 (14-ounce) can reduced-sodium beef broth

1 (24-ounce) jar country vegetable soup

1 sheet frozen puff pastry


  1. Position rack in center of oven and preheat oven to 425 degrees F.
  2. Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches.
  3. Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs.
  4. On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes.
Seafood Stew
Michael Symon

Seafood Stew

35m Easy 99%
Sunny's Brooklyn Beef Patties
37m Intermediate 99%
Authentic Pozole Rojo Stew
21m Intermediate 99%
Stew On This: Braising
9m Intermediate 99%

Catherine McCord

Slow-Cooker Beef Stew

31m Easy 97%
Alex Guarnaschelli

Lamb Stew

34m Easy 99%