Beef And Vegetable Stew

1. 1

   Preheat oven to 360u00b0F.

2. 2

   Saute the onion and garlic with a little bit of olive oil in a saucepan over medium heat, then lay the sliced carrots and beef (previously seasoned with salt and pepper) in the pan.

3. 3

   Reduce the sauce with white wine, and then add the tomato, a little water with the vegetable bouillon cube, and cook everything well.

4. 4

   Add the peas, zucchini, and mushrooms. Check the seasoning by tasting a small amount.

5. 5

   Add parsley and soy sauce.

6. 6

   Pour the stew into two ovenproof bowls, and cover with the puff pastry. Use a fork to prick holes in the dough so they bake faster, and brush with olive oil.

7. 7

   Bake for about 20 minutes or until the dough is golden.

8. 8

   Serve the dish with spinach leaves, dried tomatoes, and flax seed salad, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.