Beef Burgundy Stew with Rice Verte

Makes 4 servings
==Ingredients==
* 1 1/2 pounds lean Beef chuck, cut into 1-inch cubes
* 2 teaspoons bottled browning sauce (optional)
* 2 teaspoons vegetable oil
* 1 14-1/2- to 16-ounce can tomatoes (2 cups)
* 1/2 cup Burgundy wine
* 1 Beef bouillon cube
* 1 1/2 teaspoons salt
* 1/2 teaspoon basil
* 1/4 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1 small bay leaf
* 8 small white onions
* 8 young carrots, peeled and cut into quarters
* 2 tablespoons cornstarch
* 1/4 cup water
;Rice Verte
* 1/4 cup finely chopped Onion
* 2 tablespoons butter or margarine
* 3 cups hot cooked rice, cooked in beef broth
* 2 tablespoons chopped fresh parsley
* salt and ground black pepper
==Directions==
;Beef Burgundy Stew:
# Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated.
# Brown in oil.
# Add tomatoes, wine, bouillon cube, salt, basil, garlic salt, black pepper and bay leaf.
# Cover and simmer for 45 minutes.
# Add onions and carrots.
# Cover and cook 45 minutes longer or until meat and vegetables are tender.
# Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened.
# Remove bay leaf. Serve over Rice Verte.
;Rice Verte
# Saute Onion in butter until tender.
# Add rice and parsley; toss lightly.
# Season to taste with salt and pepper.
__NOTOC__
Category:American Soups
Category:Burgundy wine Recipes
Category:Rice Recipes
Category:Beef Recipes
Category:Stew Recipes
Category:Main Dish Meat Recipes