Simple Beef Burgundy Over Pastry Shells
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) 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 pepper
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 451
Calories from Fat 211 (47%)
% Daily Value*
36%Total Fat 23g
30%Saturated
Fat 6g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 13g
14%Cholesterol 42mg
19%Sodium 457mg
18%Potassium 635mg
11%Total
Carbohydrate 32g
11%Dietary
Fiber 2.8g
Sugars 5g
Sugar Alcohols 0g
48%Protein 24g