Beef Burgundy-Style Stew

• 2 lbs lean boneless beef cubes
• 1 tablespoon Worcestershire sauce
• 14 cup cream of rice
• 4 carrots
• 2 cubs thinly siced onions
• 1 cup thinly sliced celery
• 1 (6 ounce) can mushroom caps, including broth
• 1 minced garlic clove
• 18 teaspoon black pepper
• 18 teaspoon marjoram, crushed
• 18 teaspoon thyme, crushed
• 2 teaspoons salt
• 1 cup Burgundy wine or 1 cup dry red wine

1. Gently toss beef cubes with Worcestershire sauce and mix in Cream of Rice.
2. Cut carrots in quarters lengthwise and in half crosswise.
3. Add carrots and remaining ingredients and mix gently.
4. Cover and bake in 325F oven for approximately 2.5 hours, stirring every 30 minutes.
5. Or place in crock pot and cook on low for 8-10 hours or on high for 6-8, depending on your crock pot.
6. Or simmer in electric frying pan for 2.5 hours, stirring every 30 minutes.
7. Serve with potatoes, rice or egg noodles.

beef cubes, worcestershire sauce, cream of rice, carrots, onions, celery, mushroom caps, garlic, black pepper, marjoram, thyme, salt, wine

Taken from www.food.com/recipe/beef-burgundy-style-stew-387316 (may not work)