10 Minute Individual Beef Stews With Puff Pastry Lids

Position rack in center of oven and heat to 425 degrees F. Cut puff pastry into 4-inch rounds. Arrange rounds on a large cookie sheet. Bake until puffed and golden brown, about 10 minutes.

Meanwhile, sprinkle beef pieces with salt and pepper. Toss with flour in a large bowl to coat.

Heat oil in a heavy, stovetop-safe casserole (or Dutch oven) over medium-high heat. Add a third of the beef and saute until browned, about 5 minutes. Using a slotted spoon, transfer beef to bowl. Repeat with remaining beef. Add broth to pan or casserole and bring to a simmer, stirring to loosen browned bits on bottom. Return all beef and any accumulated juices to casserole. Add soup and simmer, uncovered, until liquid thickens slightly and beef is tender, about 15 minutes.

Divide stew among individual bowls. Top each with a puff-pastry cap.