Beef Burgundy with Puff Pastry

Beef Burgundy with Puff Pastry
Servings: 10 Prep 20 mins Bake 400°F 20 mins Cook 20 mins


  • 1/4 cup (1/2 stick) unsalted butter
  • 2 1/2 pounds boneless beef sirloin, cut into 1-inch cubes
  • 2 medium-size onions, halved and thinly sliced crosswise
  • 1 pound baby portabella, cremini or white mushrooms, halved (if larger mushrooms, quarter)
  • 1 9 ounce package frozen baby carrots, thawed
  • 1/2 cup beef broth
  • 1/2 cup all-purpose flour
  • 1 cup Burgundy or dry red wine
  • 3/4 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 sheet frozen puff pastry sheet (half of 17-ounce package), thawed following package directions

Make It

1. Heat oven to 400 degrees F. In 5-quart saucepan, heat 1 tablespoon butter over medium-high heat. Add half the beef cubes; cook until browned on all sides, about 3 minutes. With slotted spoon, remove beef to medium-size bowl. Add 1 tablespoon butter to saucepan; add remaining beef cubes and brown as above; remove the beef to the bowl.

2. In same saucepan, heat remaining 2 tablespoons butter. Add onions and mushrooms; saute 5 minutes. Add baby carrots.

3. In small bowl, stir together beef broth and flour until smooth. Stir into vegetable mixture in saucepan along with wine, thyme, salt, pepper and tomato paste. Bring to boiling; lower heat and simmer, stirring occasionally, until thickened, about 2 minutes. Return beef cubes with accumulated juices to saucepan. Spoon into shallow 3-quart round, oval or rectangular casserole.

4. On lightly floured surface, unfold puff pastry sheet. With fingers, press pastry to flatten fold creases. With 3-inch oval or round cookie or biscuit cutter, cut a hole in center of puff pastry sheet. Place pastry sheet at an angle on top of beef burgundy in casserole so it creates a diamond pattern. Trim overhanging pastry to edge of casserole.

5. Bake in 400 degrees F oven for 20 minutes or until pastry is golden and puffed and casserole is bubbly. Let stand 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 473, Fat, total (g): 30, chol. (mg): 85, sat. fat (g): 10, carb. (g): 22, fiber (g): 2, pro. (g): 28, sodium (mg): 498, Percent Daily Values are based on a 2,000 calorie diet.