Beef And Vegetable Stew

• 7 ounces ground beef
• 1/2 zucchini small pieces
• 2 garlic cloves
• 1 carrot
• 1 onion small
• 1 cup peas
• 4 fresh mushrooms
• 1 can peeled tomatoes
• 4 tablespoons white wine
• 1 vegetable bouillon cube
• 1 tablespoon soy sauce
• salt hand harvested
• olive oil
• ground black pepper
• parsley to taste
• 1 package puff pastry

1. Preheat oven to 360u0b0F.
2. Saute the onion and garlic with a little bit of olive oil in a saucepan over medium heat, then lay the sliced carrots and beef (previously seasoned with salt and pepper) in the pan.
3. Reduce the sauce with white wine, and then add the tomato, a little water with the vegetable bouillon cube, and cook everything well.
4. Add the peas, zucchini, and mushrooms. Check the seasoning by tasting a small amount.
5. Add parsley and soy sauce.
6. Pour the stew into two ovenproof bowls, and cover with the puff pastry. Use a fork to prick holes in the dough so they bake faster, and brush with olive oil.
7. Bake for about 20 minutes or until the dough is golden.
8. Serve the dish with spinach leaves, dried tomatoes, and flax seed salad, as desired.

ground beef, zucchini, garlic, carrot, onion, peas, mushrooms, tomatoes, white wine, vegetable bouillon cube, soy sauce, salt, olive oil, ground black pepper, parsley, pastry

Taken from www.yummly.com/recipe/Beef-and-Vegetable-Stew-2055649 (may not work)