Simple Beef Burgundy Over Pastry Shells

Make it a Meal

Add these dishes to make a full meal:

Coastal Lobster and Scallop Bisque

Warm Winter Walnut Salad

Pumpkin Mousse Cake

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath