Oven Beef Burgundy

• 2 lb. chuck or round beef
• 1 Tbsp. Kitchen Bouquet
• 1/4 c. Cream of Rice
• 4 carrots
• 2 c. thinly sliced onions
• 1 c. thinly sliced celery
• 1 clove garlic, minced
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. crushed thyme
• 1/2 tsp. crushed marjoram
• 1 c. Burgundy or dry red wine
• 1 (6 oz.) can mushroom crowns including broth

1. Trim excess fat from meat.
2. Cut into 1 1/2-inch cubes.
3. Place in a 2 1/2-quart casserole; toss gently with Kitchen Bouquet, coating meat on all sides.
4. Mix in Cream of Rice.
5. Cut carrots into quarters lengthwise and in half crosswise.
6. Add in carrots and remaining ingredients; mix gently.
7. Cover and bake in preheated 325u0b0 oven until meat and vegetables are tender, about 2 1/2 hours.
8. Stir meat every 30 minutes.
9. Serve with potatoes, rice or noodles.
10. Makes 6 to 8 servings.

beef, kitchen, cream of rice, carrots, onions, celery, clove garlic, salt, pepper, thyme, marjoram, red wine, mushroom crowns including broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554659 (may not work)