Beef Burgundy Stew with Rice Verte

Makes 4 servings

Ingredients

 * 1 1/2 pounds lean Beef chuck, cut into 1-inch cubes
 * 2 teaspoons bottled browning sauce (optional)
 * 2 teaspoons vegetable oil
 * 1 14-1/2- to 16-ounce can tomatoes (2 cups)
 * 1/2 cup Burgundy wine
 * 1 Beef bouillon cube
 * 1 1/2 teaspoons salt
 * 1/2 teaspoon basil
 * 1/4 teaspoon garlic salt
 * 1/4 teaspoon ground black pepper
 * 1 small bay leaf
 * 8 small white onions
 * 8 young carrots, peeled and cut into quarters
 * 2 tablespoons cornstarch
 * 1/4 cup water
 * Rice Verte
 * 1/4 cup finely chopped Onion
 * 2 tablespoons butter or margarine
 * 3 cups hot cooked rice, cooked in beef broth
 * 2 tablespoons chopped fresh parsley
 * salt and ground black pepper

Directions

 * Beef Burgundy Stew:
 * 1) Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated.
 * 2) Brown in oil.
 * 3) Add tomatoes, wine, bouillon cube, salt, basil, garlic salt, black pepper and bay leaf.
 * 4) Cover and simmer for 45 minutes.
 * 5) Add onions and carrots.
 * 6) Cover and cook 45 minutes longer or until meat and vegetables are tender.
 * 7) Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened.
 * 8) Remove bay leaf. Serve over Rice Verte.
 * Rice Verte
 * 1) Saute Onion in butter until tender.
 * 2) Add rice and parsley; toss lightly.
 * 3) Season to taste with salt and pepper.