Simple Beef Burgandy over Pasta Shells
Ingredients:
1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef
pot roast
with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
heat to medium-low; cook 7 to 8 minutes or8 ounces sliced
fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
Prepare pastry shells according to package directions.
Remove beef pot roast from package; transfer gravy to Dutch
oven. Add remaining
ingredients; bring to a boil. Reduce
heat until vegetables are tender, stirring occasionally. Cut pot
roast into 1-inch pieces.
Add to stew; heat through. Serve over pastry shells