1 1/2 lb. boneless chuck, cut into 1 inch cubes
6 tbsp. butter
1 (10 1/2 oz.) can condensed beef broth, reconstituted
1 1/2 c. thin carrot strips, cut 1 inch long
1 c. diced, peeled potatoes
1 c. pearl onions
1 c. diagonally cut celery
2 cloves garlic, minced
2 tbsp. light corn syrup
2 tbsp. dry red wine
2 1/2 tsp. instant beef bouillon granules
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen peas, thawed, drained
6 tbsp. flour
1 (8 oz.) can crescent dinner rolls

Heat oven to 350 degrees. In oven proof Dutch oven, brown meat in butter. Reserve 1/2 cup beef broth. Add remaining broth, carrots, potatoes, onions, celery, garlic, corn syrup, red wine, beef bouillon, salt and pepper to browned meat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes; add peas and continue cooking 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved beef broth. Add to meat mixture; cook and stir constantly until thickened. Remove from heat and pour into ungreased 13 x 9 inch pan.

Unroll dough into 2 long rectangles. On waxed paper, overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 9 inch rectangle. Using canape cutter, cut small designs in dough. Reserve cut out pieces to place on rust. Place dough over meat mixture in pan; remove waxed paper. Decorate with cut out designs. If desired, brush with beaten egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown.