Beef and Vegetable Pot Pie Soup Recipe: Savory and Delicious

Ingredients:

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 cup frozen green beans
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Preheat oven to 425°F.
2. In a large pot, brown the beef over medium heat until no longer pink. Remove from pot and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the beef broth, peas, carrots, green beans, thyme, rosemary, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Return the beef to the pot and continue to simmer for another 10 minutes.
6. Place the puff pastry on top of the soup in the pot. Brush the pastry with the beaten egg.
7. Bake in preheated oven for 20-25 minutes or until pastry is golden brown and puffed up.
8. Let cool for a few minutes before serving.