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Simple Beef Burgundy Over Pastry Shells

Recipe Image

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 packet (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 packet directions.

Remove beef pot roast from packet; 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.