Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 cups carrots, sliced
- 1 cup yellow onions, diced
- 1 cup frozen peas
- 2 cups low-sodium beef broth
- 2 sheets puff pastry, thawed
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping the onions and slicing the carrots.
- In a large skillet, heat olive oil over medium-high heat. Add cubed beef and sear until browned on all sides (about 5-7 minutes).
- Add diced onions and sliced carrots to the skillet; sauté until onions are translucent (around 3-4 minutes).
- Pour in beef broth along with dried thyme, salt, and pepper. Stir well and scrape up browned bits from the skillet.
- Reduce heat to low and simmer uncovered for about 20 minutes until thickened.
- Preheat oven to 375°F (190°C). Transfer the meat mixture into a baking dish or ramekins. Unroll puff pastry over the top, sealing edges and cutting slits for ventilation.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 90mg