Beef Burgundy (Oven Easy) Recipe

• 2 lbs. stew beef
• 1 tbsp. Kitchen Bouquet
• 1/4 c. Cream of Rice
• 6 to 8 carrots
• 1 med. onion, sliced
• 1 c. thinly sliced celery
• 1 clove garlic, chopped
• 2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon grnd marjoram
• 1/8 teaspoon grnd thyme
• 1 c. Burgundy or possibly dry red wine
• 1 c. water
• 1 (6 ounce.) can mushrooms, liquid removed (can use 1/2 pound fresh, quickly sauteed)

1. Trim excess fat from meat.
2. Cut into 1 1/2-inch cubes.
3. Place in a 2 1/2-qt casserole and toss gently with Kitchen Bouquet, coating meat on all sides.
4. Fold in Cream of Rice.
5. Cut carrots in quarters lengthwise and in half crosswise.
6. Add carrots and remaining ingredients.
7. Mix gently.
8. Cover and bake in a preheated 325 degree oven till meat and vegetables are tender, about 2 1/2 hrs.
9. Stir meat every 30 min.
10. Serve with potatoes, rice, or possibly noodles.
11. (I prefer noodles.)
12. Yield 6-8 servings.

stew beef, kitchen, cream of rice, carrots, onion, celery, clove garlic, salt, pepper, marjoram, thyme, red wine, water, mushrooms

Taken from cookeatshare.com/recipes/beef-burgundy-oven-easy-25043 (may not work)