Beef
>> Simple Beef Burgundy Over Pastry Shells
Ingredients:
1 (1 ¾ To 2 ½ Pounds) Package Fully-cooked Boneless Beef Pot Roast With Gravy
4 Frozen Unbaked Puff Pastry Shells
8 Ounces Baby Carrots
8 Ounces Sliced Fresh Mushrooms (2 ½ Cups)
½ Cup Burgundy Wine
½ Teaspoon Dried Thyme
¼ Teaspoon Ground Pepper
Preparation:
Prepare Pastry Shells According To Package Directions.
Remove Beef Pot Roast From Package; Transfer Gravy To Dutch Oven.
Add Remaining Ingredients; Bring To A Boil.
Reduce Heat To Medium-low; Cook 7 To 8 Minutes Or Until Vegetables Are Tender, Stirring Occasionally.
Cut Pot Roast Into 1-inch Pieces.
Add To Stew; Heat Through.
Serve Over Pastry Shells.
Makes 4 Servings.
You can serve with your family and friends.
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