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     Title: Weekday Beef Stew
Categories: Pastry, Beef, Vegetables
     Yield: 4 servings

     1    Sheet puff pastry; thawed
    15 oz Pkg refrigerated beef roast
          - au jus
    29 oz Diced tomatoes (2 cans);
          - undrained
    16 oz Bag frozen vegetables for
          - stew
   3/4 ts Pepper
     2 tb Corn starch
 1 1/4 c  Water

 Set oven @ 400 F/205 C.

 Unfold puff pastry. Using a 4" round cookie cutter, cut
 out 4 circles. Place 2" apart on a greased baking sheet.
 Bake until golden brown, 14-16 minutes.

 Meanwhile, shred beef with 2 forks; transfer to a large
 saucepan. Add tomatoes, vegetables, and pepper; bring to
 a boil. In a small bowl, mix corn starch and water until
 smooth; stir into beef mixture. Return to a boil,
 stirring constantly. Cook and stir until thickened, 1-2
 minutes.

 Ladle stew into 4 bowls; top each serving with a pastry
 round.

 Recipe by Daniel Anderson, Kenosha, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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