Tippy

This is what I'm making today with a little "adjustment"

1 lb beef stew meat cut in 1" cubes
1 Tbsp canola oil (I use olive oil)
3 med carrots cut into 1" chunks
1-2 med red potatoes cut into 1" cubes
1 cup sliced celery cut into 1/2" slices
1/2 C. chopped onion
1 garlic clove minced
20 0z.. (or 2 cans) condensed beef broth, undiluted
1 can (14 1/2 oz) diced tomatoes, undrained
1 tsp each dried parsley flakes, thyme and marjoram
1/4 tsp pepper
2 bay leaves
1 cup cubed, peeled butternut squash
3 Tbsp quick cooking tapioca
1-2 packages of frozen puffed pastry, thawed
1 egg yolk
1/4 cup heavy whipping cream

1. In a Dutch oven, brown beef in oil, drain. Stir in carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasoning.
2. Bring to a boil. Reduce heat.. cover and simmer for 1 hour or until meat is almost tender, discard bay leaves. Stir in squash and tapioca, return to a boil. Cook for 5 minutes, Remove from the heat, let cool for 10 min.
3. Meanwhile on a lightly floured surface roll out the puff pastry to 1/4" thickness Using a 10 oz ramekin for a pattern cut out the pastry circles 1" larger than the diameter of the ramekin.
4. Fill six greased 10 oz. ramekins with beef mixture, top each with a pastry circle, and seal pastry to edges of ramekins, cut slits in each pastry if desired, use the pastry scraps to cut out and decorate ramekins as desired. Combine egg yolks and cream and brush over the tops.
5. Place on baking sheet. Bake for 30 to 35 minutes or until golden brown. Allow to stand for 5 min before servings.

I'm going to bake mine in a single "beanpot" type dish and put crust over it.. otherwise the same directions. I also won't use squash, but will increase the other veggies a bit or add some green beans.

craftybear

thanks

blueangel

Sounds good.