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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

Description

Recipes Wiki