My Christmas Eve Beef Burgundy

• 2 pounds Stewing Beef
• 1 Tablespoon Kitchen Bouquet
• 2 cups Thinly Sliced Yellow Onion
• 1 cup Peeled Large Carrots Sliced
• 1/4 cups Cream Of Rice
• 8 ounces, weight Canned Whole Button Mushrooms
• 1/4 teaspoons Marjoram
• 1/4 teaspoons Thyme
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 bottle Favorite Red Wine
• 1 bag (16 Oz. Bag) Frozen Pearl Onion
• 1 bag (12 Oz. Bag) Egg Noodles

1. Preheat oven to 325 degrees.
2. 1.
3. Open wine to let it breathe.
4. 2.
5. Put stewing beef in a large bowl.
6. Cut in half any pieces that seem overly large.
7. 3.
8. Pour Kitchen Bouquet in with beef and toss until thoroughly coated.
9. 4.
10. Add in cream of rice and toss until thoroughly coated.
11. 5.
12. Pour yourself a glass of wine to enjoy!
13. 6.
14. Add in all spices, sliced onions, carrots and mushrooms to beef and toss thoroughly.
15. 7.
16. Place all in a covered casserole.
17. (I often split this between 2 casseroles.)
18. 8.
19. Pour in 1.5 cups red wine.
20. (Divide between dishes if using 2 casseroles.)
21. 9.
22. Cover casserole(s) and place in the preheated oven.
23. 10.
24. Bake for 2.5-3 hours, stirring every 30 minutes.
25. 11.
26. Add more wine as needed during stirring.
27. 12.
28. Test beef for tenderness and then add frozen pearl onions.
29. Stir and let bake for 10 more minutes.
30. Serve over cooked egg noodles (per package instructions) and enjoy.
31. Freezes easily.
32. To reheat, put in a casserole dish, add a little more wine and bake at 325 degrees for about 30 minutes or until hot.

stewing beef, kitchen, onion, carrots, cream of rice, mushrooms, marjoram, thyme, salt, pepper, favorite red, onion, egg noodles

Taken from tastykitchen.com/recipes/main-courses/my-christmas-eve-beef-burgundy/ (may not work)