Beefy Stew

1. 1

   Sprinkle beef with salt and pepper; toss beef with flour in a large bowl to coat.

2. 2

   Heat oil in a large Dutch oven over medium-high heat; add 1/3 of the beef to the hot oil and sear until browned on all sides, about 5 minutes; using a slotted spoon, transfer beef to a clean bowl; repeat with remaining beef in 2 more batches.

3. 3

   Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen brown bits on bottom; return all beef and any accumulated juices to pot; add soup and simmer, uncovered, until liquid thickens slightly and beef is tender, about 15 minutes.

4. 4

   Divide stew equally among 4 oven-proof mugs.

5. 5

   On a floured surface, cut puff pastry into 4, 4-inch rounds; Moisten rims of mugs with water then gently adhere puff pastry to each mug.

6. 6

   Transfer to a baking sheet and bake until golden brown, about 12 minutes.

No additional tips available.