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INGREDIENTS
| 1/4 cup |
|
50 mL |
|
cornstarch |
| 2 |
|
2 |
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cans (10 oz/284 mL) consomme soup |
| 1 |
|
1 |
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envelope (35 g) dried onion roasted garlic soup mix |
| 1/2 cup |
|
125 mL |
|
cooking sherry |
| 1/4 cup |
|
50 mL |
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grated gingerroot (fresh or jarred) |
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freshly ground pepper to taste |
| 3 lbs |
|
1.5 kg |
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Beef Stewing Cubes or Inside, Outside or Eye of Round Oven Roast, cut in cubes |
| 1 lb |
|
500 g |
|
fresh baby carrots |
| 1 |
|
1 |
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package (397 g) frozen puff pastry |
PREPARATION TIME: 15 minutes
DIRECTIONS
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In a Dutch oven or large pot, mix together first 6 ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300ºF (150ºC) oven for 2-3 hours until beef is fork tender.* Meanwhile, on a lightly floured surface, roll pastry into a large rectangle. Add carrots to beef mixture and transfer to a large rectangular 3 qt (3 L) casserole and cover with pastry. Trim edges, cut steam holes and decorate with extra pieces of pastry. Bake in a 400ºF (200ºC) oven for 30 minutes or until golden and filling is bubbly.
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NUMBER OF SERVINGS: 2 1/2 - 3 1/2 hours SERVINGS
NUTRITION INFORMATION PER SERVING
| 383 Calories |
|
19 g Fat |
| 27 g Protein |
|
22 g Carbohydrates |
TIP
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*Note recipe may be prepared to this stage and then refrigerated and finished the next day.
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