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Beef Burgundy Pies

Chef.at.Home's picture
Ingredients
  Beef stew meat 1 1⁄2 Pound, cut in 1-inch cubes
  Cooking oil 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Beef bouillon cube 1
  Sliced carrot 1 Cup (16 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Burgundy 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Mixed salad herbs 1⁄8 Teaspoon
  Kitchen bouquet 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Biscuit mix 1 Cup (16 tbs) (1 Package)
  Water 1⁄3 Cup (5.33 tbs)
Directions

In a 3-quart saucepan brown meat in hot cooking oil.
Drain off fat.
Add the 1 1/2 cups water and bouillon cube.
Bring to boiling.
Cover; reduce heat and simmer over low heat for 30 minutes.
Add sliced carrot, chopped onion, and 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, and pepper to beef mixture.
Cook and stir till thickened and bubbly.
Turn into four 8-ounce casseroles.
Stir together biscuit mix and the 1/3 cup water; drop from a spoon atop the hot meat.mixture in each casserole.
Bake, uncovered, at 375° till biscuits are golden brown, 15 to 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef

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