Beef Burgundy Stew with Rice Verte

Description
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: Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube, salt, basil, garlic salt, black pepper and bay leaf. Cover and simmer for 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender. Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened. Remove bay leaf. Serve over Rice Verte.

Rice Verte: Saute onion in butter until tender. Add rice and parsley; toss lightly. Season to taste with salt and pepper.