Beef Bourgiognon

Ingredients:

• 3 tbsp Cornstarch
• 13⁄4 cup Beef broth
• 1⁄2 pkg. Dried onion soup mix
• 1⁄4 cup Red wine or beef broth
• 1 Bay leaf
• 11⁄2 lb. Lean stewing beef
• 18 Baby carrots
• 6 Small onions, halved
• 24 Small mushrooms trimmed and halved
• 1⁄2 pkg. Frozen puff pastry
• Parsley, freshly chopped

Directions:

1. Preheat oven to 325°F.
2. Combine cornstarch, broth, onion soup mix, wine and bay leaf in an 11×7 inch (2L) rectangular casserole dish.
3. Trim and discard fat from beef and cut into 1 inch cubes. Add beef to casserole dish and stir well. Cover and bake for 1 hour.
4. Follow package directions for defrosting pastry.
5. Remove dish from oven and arrange carrots, onions, and mushrooms over meat. Return to oven covered for 30 minutes. Remove from oven and discard bay leaf.
6. Increase oven temperature to 400°F.
7. Roll pastry on lightly floured surface into a large rectangle. Cover casserole with pastry fluting top edge. Cut steam holes and bake for 20 minutes or until pastry is golden and filling is bubbly.
8. Sprinkle with parsley and serve.

Notes:
Nutritional information per serving: Protein 25g Total fat 17g Carbohydrates 29g Calories 374 Sodium 535mg Cholesterol 2mg