Beef Burgundy Stew With Rice Verte

• 1 1/2 lb. lean beef chuck, cut into cubes
• 2 tsp. bottled browning sauce (Gravy Master)
• 2 tsp. vegetable oil
• 1 (1 lb.) can tomatoes
• ____ Burgundy cooking 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 cut in quarters
• 2 Tbsp. cornstarch

1. Place meat in a bowl.
2. Sprinkle with bottled browning sauce and toss lightly until evenly coated.
3. Brown in oil.
4. Add tomatoes, wine, bouillon cube and seasonings.
5. Cover and simmer 45 minutes.
6. Add onions and carrots.
7. Cover and cook 45 minutes longer or until meat and vegetables are tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859689 (may not work)