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Beefy Stew

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“I haven't made this yet but just watched it being made on Food Network's 'Sandra Lee Semi-Homemade Cooking' and it just looks too good to not post here for safe-keeping. You'll need 4 oven-proof mugs for this recipe.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs beef cube steaks, cut into 1 inch pieces
  • salt & freshly ground black pepper
  • 2 tablespoons flour
  • 14 cup vegetable oil
  • 1 (14 ounce) can reduced-sodium beef broth
  • 1 (24 ounce) jarcountry vegetable soup
  • 1 sheet frozen puff pastry

Directions

  1. Sprinkle beef with salt and pepper; toss beef with flour in a large bowl to coat.
  2. Heat oil in a large 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 brown 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.
  4. Divide stew equally among 4 oven-proof mugs.
  5. On a floured surface, cut puff pastry into 4, 4-inch rounds; Moisten rims of mugs with water then gently adhere puff pastry to each mug.
  6. Transfer to a baking sheet and bake until golden brown, about 12 minutes.

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