Beef Burgundy Stew With Rice Verte Recipe

• 1 1/2 pound lean beef chuck, cubed
• 2 teaspoon oil
• 1 pound can tomatoes
• 1/2 c. cooking wine
• 1 beef bouillon cube
• 1 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 sm. bay leaf
• 8 sm. white onions, frzn
• 8 young (sm.) carrots, peeled & quartered
• 1 tbsp. cornstarch
• 1/4 c. water

1. Place meat in pot.
2. Add in tomatoes, wine, bouillon cube and seasonings.
3. Cover and simmer 45 min.
4. Add in onions and carrots.
5. Cover and cook 45 min longer or possibly till meat and vegetables are tender.
6. Blend cornstarch and water.
7. Stir into stew mix and cook, stirring frequently till thickened.
8. Remove bay leaf.
9. Serve over rice verte.

lean beef chuck, oil, tomatoes, cooking wine, salt, basil, garlic salt, pepper, bay leaf, white onions, carrots, cornstarch, water

Taken from cookeatshare.com/recipes/beef-burgundy-stew-with-rice-verte-48305 (may not work)