Simple Beef Burgundy Over Pastry Shells Recipe

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

How to make Simple Beef Burgundy Over Pastry Shells

1. Prepare pastry shells according to package directions.
2. Remove beef pot roast from package; transfer gravy to Dutch oven.
3. Add remaining ingredients; bring to a boil.
4. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
5. Cut pot roast into 1-inch pieces.
6. Add to stew; heat through.
7. Serve over pastry shells.

Notes