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Simple Beef Burgundy Over Pastry Shells

Ingredients:

• 1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef pot roast with gravy
• 4 frozen unbaked puff pastry shells
• 8 oz. baby carrots
• 8 oz. sliced fresh mushrooms (2 1/2 cups)
• 1/2 cup Burgundy wine
• 1/2 tsp dried thyme
• 1/4 tsp 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.

Servings: 4 Print This Page