Beef Burgundy With Rice Verte

• 1 1/2 lb. lean beef, cut in cubes
• 2 tsp. browning sauce
• 2 tsp. vegetable oil
• 1 (1 lb.) can tomatoes
• 1/2 c. Burgundy wine
• 1 beef bouillon cube
• 1 1/2 tsp. salt
• 1/2 tsp. basil
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1 small bay leaf
• 8 small white onions
• 8 young carrots, peeled and quartered
• 2 Tbsp. cornstarch
• 1/4 c. water

1. Place meat in bowl.
2. Sprinkle with bottled browning sauce. Toss lightly.
3. Brown in oil.
4. Add tomatoes, wine, bouillon cube and seasonings.
5. Cover and simmer for 45 minutes.
6. Add onions and carrots.
7. Cover and cook 45 minutes longer or until meat and vegetables are tender.
8. Blend cornstarch and water. Stir into stew mixture.
9. Cook stirring frequently until thickened.
10. Remove bay leaf.
11. Serve over Rice Verte.
12. Yields 4 servings.

lean beef, browning sauce, vegetable oil, tomatoes, wine, salt, basil, garlic salt, pepper, bay leaf, white onions, carrots, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716754 (may not work)