Simple Beef Burgundy Over Pastry Shells

Simple Beef Burgundy Over Pastry Shells

Prep Time: 10 minutes
Cooking Time: 20 minutes

1 package fully-cooked boneless beef pot roast (1¾ to 2½ lb.)
4 frozen unbaked puff pastry shells
2 cups baby carrots
2½ cups sliced fresh mushrooms
½ cups Burgundy or other dry red wine
½ teaspoon dried thyme leaves, crushed
¼ teaspoon pepper

Prepare pastry shells according to package directions.

Meanwhile remove pot roast from package; transfer liquid from package to Dutch oven. Cut pot roast into 1-inch pieces; set aside.

Add vegetables, wine, thyme and pepper to liquid. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 7 to 8 minutes or until vegetables are tender, stirring occasionally.

Add beef; cook until beef is heated through, stirring occasionally. Serve over pastry shells. Makes 4 servings.

TIPS:
*This Beef Burgundy would also be excellent served over mashed potatoes or put into a large baked potato.
*Place packaged pot roast into Dutch Oven and open package allowing juices to escape into pan. Remove meat to cutting board to cut into pieces.
*For additional flavor, add a bay leaf with the vegetables, wine and other seasonings

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com