Cooking Directions

• Heat the oven to 425°F. Sprinkle the work surface with half the flour. Unfold the pastry sheet on the floured surface. Cut the pastry into 4 (4-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 10 minutes or until the pastry circles are golden brown.
• Season the beef as desired. Coat the beef with the remaining flour.
• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
• Stir the soup and broth in the saucepot and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the beef is cooked through and the sauce is thickened.
• Divide the stew among 4 serving bowls. Top each with 1 pastry circle.

Ingredients

• 4 tablespoons all-purpose flour
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
• 1.5 pounds boneless beef top round steak, cut into 1-inch pieces
• 0.25 cup vegetable oil
• 1 can (18.6 ounces) Campbell’s® Minestrone Soup
• 0.5 cup Swanson® Beef Broth