Beef Burgundy Pies

Ingredients
1 1/2 lbs. beef stew meat,
cut in 1-inch cubes 2 Tbsp. cooking oil

1 1/2 cups water 1 beef bouillon cube

1 cup sliced carrot 3/4 cup chopped onion

2 cloves garlic, minced 1/2 cup Burgundy

1/4 cup all-purpose flour 1 tsp. Worcestershire sauce

1/2 tsp. salt 1/2 tsp. mixed salad herbs

1/2 tsp. Kitchen Bouquet 1/8 tsp. pepper

1 cup packaged biscuit mix 1/3 cup water

**Ingredients**
1 1/2 lbs. beef stew meat, cut in 1-inch cubes	2 Tbsp. cooking oil
1 1/2 cups water	1 beef bouillon cube
1 cup sliced carrot	3/4 cup chopped onion
2 cloves garlic, minced	1/2 cup Burgundy
1/4 cup all-purpose flour	1 tsp. Worcestershire sauce
1/2 tsp. salt	1/2 tsp. mixed salad herbs
1/2 tsp. Kitchen Bouquet	1/8 tsp. pepper
1 cup packaged biscuit mix	1/3 cup water

In a 3-quart saucepan, brown meat in hot cooking oil. Drain off excess fat. Add the 1 1/2 cups water and bouillon cube. Bring to boiling. Cover; reduce heat & simmer over low heat for 30 minutes.
Add sliced carrot, chopped onion, & minced garlic; simmer till meat is tender, about 20 minutes longer. Blend Burgundy into flour; slowly stir into hot meat mixture. Add Worcestershire sauce, salt, mixed salad herbs, Kitchen Bouquet, & pepper to beef mixture. Cook & stir till thickened and bubbly. Turn into four 8-ounce casseroles.
Stir together biscuit mix & the 1/3 cup water; drop from a spoon atop the hot meat mixture in each casserole. Bake, uncovered, at 375 degrees till biscuits are golden brown, 15 to 20 minutes. Serves 4 people.