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1-1/2 lbs. lean beef chuck, cut into cubes
2 tsp. bottled browning sauce, optional
2 tsp. vegetable oil
1 can (1 lb.) tomatoes
1/2 cup Burgundy wine
1 beef bouillon cube
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. garlic salt
1/4 tsp. pepper
1 small bay leaf
8 small white onions
8 young carrots, peeled and quartered
2 Tbsp. cornstarch
1/4 cup water
Riceland Rice Verte (see below)
Place meat in bowl and sprinkle with bottled browning sauce. Toss lightly until well coated. Brown in oil. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer 45 minutes or until meat and vegetables are tender. Blend cornstarch and water; stir into stew mixture and cook, stirring frequently. When thickened, remove bay leaf and serve over Riceland Rice Verte. RICELAND RICE VERTE: 1/4 cup finely chopped onion; 2 Tbsp. margarine; 3 cups hot cooked Riceland Extra Long Grain Rice cooked in beef broth; 2 Tbsp. minced parsley. Saute onion in margarine until tender. Add rice and parsley; toss lightly. Season with salt and pepper to taste. (From our "Make it Right with Riceland Rice" cookbook)
Serves 6
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