INGREDIENTS
2
bay leaves
20 oz
beef broth
1 lb
beef stew meat
1 cup
butternut squash
14 oz
canned tomatoes
1 tbsp
canola oil
3 media
carrots
1 cup
celery
1 tsp
dried parsley flakes
1
egg yolk
1
garlic clove
1/4 cup
heavy whipping cream
1/2 cup
onion
1/4 tsp
pepper
1 medium
potatoes
17 3/10 oz
puff pastry
3 tbsp
quick cooking tapioca