Beef Burgundy

• 1-1/2 lb. beef for stew, cut into 1-inch cubes
• 1/3 cup creamy rice hot cereal, uncooked
• 1/4 cup (1/2 stick) butter or margarine, divided
• 8 oz. white pearl onions, peeled
• 2 cloves garlic, minced
• 1-1/2 cups beef broth
• 1 cup Burgundy or red wine
• 1/4 cup chopped fresh parsley, divided
• 1 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried marjoram leaves
• 1/4 tsp. pepper
• 1 bay leaf
• 6 carrots, peeled, sliced
• 8 oz. mushrooms, halved
• 3 cups prepared mashed potatoes

1. Preheat oven to 325F.
2. Place meat and cereal in resealable plastic bag; seal bag, then shake gently until meat is evenly coated.
3. Set aside.
4. Heat 3 Tbsp.
5. of the butter in large skillet.
6. Add meat.
7. Cook until browned, stirring frequently.
8. Remove meat from skillet; place in 2-1/2- or 3-quart baking dish.
9. Add onions; set aside.
10. Melt remaining 1 Tbsp.
11. butter in same skillet.
12. Add garlic; cook and stir until lightly browned.
13. Add broth, wine, 3 Tbsp.
14. of the parsley, the salt, thyme, marjoram, pepper and bay leaf; mix well.
15. Bring to boil.
16. Pour over meat mixture; cover.
17. Bake 1 hour.
18. Add carrots and mushrooms.
19. Bake 45 minutes longer.
20. Remove and discard bay leaf.
21. Pipe or spoon potatoes over meat mixture.
22. Bake 10 to 15 minutes or until potatoes are heated through.
23. Sprinkle with remaining 1 Tbsp.
24. parsley.

beef for stew, rice hot cereal, butter, white pearl onions, garlic, beef broth, red wine, fresh parsley, salt, thyme, marjoram leaves, pepper, bay leaf, carrots, mushrooms, potatoes

Taken from www.kraftrecipes.com/recipes/-35888.aspx (may not work)