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Beef Stew with Puff Pastry #SundaySupper

Hi Everyone,

Today for #SundaySupper we teamed up with Gallo Family Vineyards to share with you our favorite Fall comfort food. When I think of comfort food a few things come to mind, meat, potatoes and bread. Ahhh, all the comforts of home and pure happiness in my belly. With all those good things in mind, I decided to try my hand one more time with puff pastry and add it to a family favorite, beef stew. You mention beef stew in my house and everyone gets all excited. I can guarantee everyone will be sitting around the Sunday table if beef stew is being served.

I have to tell you this dish came out fantastic. I was so excited when I saw the puff pastry, well puff up! I think it’s one of the most beautiful dishes I have ever made. Not only did the puff pastry turn out, but so did the filling. The vegetables and beef were fork tender and surround by a fabulous tomato and Cabernet Sauvignon sauce. All I can say is yummy! Oh and how can I forget to tell you, but the smell of the dish cooking made my house smell heavenly for hours.

To make the beef stew, I first browned my beef in flour and olive oil. I took the beef out and  added  all my vegetables, beef broth and canned tomatoes.  I have to say the flour made a nice roux. Once it came to a boil, I added my beef back into the pot and added a 1/2 cup of Gallo Family Vineyards Cabernet Sauvignon. I slow cooked it on my stove top for 2 hours, just until the meat was tender.  I have to say the Gallo Family Vineyards Cabernet Sauvignon added a deeper flavor to my traditional beef stew. The Cabernet Sauvignon is a full bodied, dry wine with hints of black berry and black currents. It also pairs very well with the dish.

When making this recipe I do have to admit I made a lot of filling, which is fine by me. That just means more leftovers for lunch. To add the puff pastry, I took my filling and added it to a 9″ pie plate. Just remember don’t over fill the pie pan with your beef stew.  I unrolled my puff pastry and added it to the top of the pie dish. I crimped the corners like I would a pie. I cut a few slits to let the steam escape and baked it in the oven for 30 minutes. It turned out simply perfect.  You can check out the picture of the puff pastry before I baked it here.

Beef Stew with Puff Pastry
Prep time
Cook time
Total time
Tender, juicy beef slow cooked on the stove top with vegetables and topped with a crusty, flaky puff pastry.
Serves: 6 servings
  • 1 lbs. black angus premium steak tips, cubed
  • 1 tbsp. all purpose flour
  • 1 tbsp. extra virgin olive oil
  • 2 medium, potatoes, peeled diced into bite size pieces
  • ½ cup onion, diced small
  • 2 large carrots, peeled, diced
  • 2 stalks celery, diced small
  • 1 15 oz can diced tomatoes, unsalted
  • 2 cups beef broth
  • 1 tsp. Worcestershire sauce
  • ½ tsp. thyme
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp black pepper
  • 2 bay leaves
  • ½ cup Cabernet Sauvignon by Gallo Family Vineyards
  • 1 sheet of puff pastry, thawed
  1. In a large pot; add olive oil. While olive oil is heating up, sprinkle beef with flour. Add the beef to the pot and cook until each side is browned. Take the beef out and place in a bowl.
  2. In the same pot the beef was cooked in, add potatoes, onion, carrots, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, paprika, garlic powder, black pepper and bay leaves. Bring to a boil. Lower the heat to low, add beef and wine. Mix together, cover and simmer for 2 hours or until vegetables and meat are tender.
  3. Take the beef stew off the burner and place in an 9" pie pan; set a side. Note: Only fill the stew to the top of the pie pan, do not mound it. Just save the leftovers for the side or for lunch the next couple of days.
  4. Preheat oven to 400 degrees
  5. Take puff pastry out of package and gently placed over the top of the pie dish. Crimping the sides, like you would a pie. Cut at least 4 - 6 slits in the top of the pie. Place the pie on a baking sheet lined with aluminum foil. This is just in case the pie bubbles over and it's easier for lifting out of the oven.
  6. Bake in oven for 25-30 until puffed and golden.
  7. Let it cool before serving.
Note: I had leftover beef stew that couldn't fit in the pie dish. Do not over fill the pie dish.

Calories: 360, Fat: 15, Cholesterol: 76, Sodium: 454, Potassium: 470, Carbs: 34, Fiber: 5, Sugar: 4, Protein: 21
Nutrition Information
Serving size: Approx 1½ cups

It’s the time of year to give to those less fortunate as you, grant it we should always give as much as we can anytime of the year. I am very proud to tell you that Gallo Family Vineyards has a program called Every Cork Counts. For every Gallo family Vineyard cork photo that is submitted  or mailed to Gallo Family Vineyards, GFV will donate a $1 to the Meals On Wheels Association of America for up to $50,000. I did mine! I got this e-mail back below:

Thank you! We are validating your cork image and will let you know the status of your submission within 48 hours. Don’t forget to share your good deed! I shared it on Twitter and Facebook. To find out more information on how you can help just go here.

You can check out Gallo Family Vineyards featured wine below:

Pinot Grigio

Cabernet Sauvignon

You can also get a $1.00 off coupon here.

You can find Gallo Family Vineyards Wines here. You can also check out Gallo Family Vineyards website for their wine varieties and some great recipes.

Information on Gallo Family Vineyards
Gallo Family Vineyards store locator

Be sure to check out what holiday comfort food that the #SundaySupper crew made today.

Have a wonderful rest of the weekend.

With best regards,


Comforting Appetizers and Beverages:

Comforting Entrees, Soups, and Stews:

Comforting Side Dishes:

Comforting Brunch, Desserts, and Sweets:

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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