“This is a recipe from Campbell's Kitchen. Brimming with beef and vegetables, this rustic supper dish is served topped with a flaky pastry round. TIP: Tip: Puff pastry rounds and stew can be stored separately for up to 2 days. Refrigerate stew in a tightly sealed container. Place pastry rounds in a resealable plastic bag and store at room temperature. To reheat stew, combine stew and 1/4 cup water in saucepan and cook until hot.”

Ingredients Nutrition

  • 0.5 (17 1/3 ounce) package puff pastry sheets, Pepperidge Farm, Frozen (1 sheet)
  • 1 12 lbs cube steaks, beef, cut into 1-inch pieces
  • 1 dash ground black pepper
  • 2 tablespoons all-purpose flour
  • 14 cup vegetable oil
  • 1 (18 5/8 ounce) can Campbell's chunky ready to serve vegetable soup
  • 12 cup swanson reduced-sodium beef broth


  1. Thaw pastry sheet at room temperature 30 minute Preheat oven to 425°F.
  2. Unfold pastry sheet on lightly floured surface. Cut pastry into 4 (4") rounds. Place rounds on baking sheet. Bake 12 minute or until golden. Set aside and keep warm.
  3. Sprinkle beef with salt and pepper. Coat beef with flour.
  4. Heat oil in saucepan. Add beef and cook until browned. Remove beef and set aside.
  5. Add broth to saucepan. Heat to a boil. Add beef and soup. Cook over medium heat 15 minute or until beef is done and sauce is slightly thickened.
  6. Divide stew among 4 bowls. Top each with pastry round.

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