Beef Burgundy Stew with Riceland Rice Verte

Ingredients:

• 1 1/2 lbs. beef chuck, cubed
• 2 tsp. oil
• 1 can (1-pound) tomatoes
• 1/2 cup red wine
• 1 beef boullion cube
• 1 1/2 tsp. salt
• 1/2 tsp. basil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 8 small onions
• 8 carrots, peeled and quartered
• 2 Tbsp. cornstarch
• 1/4 cup water

Riceland Rice Verte:

• 1/4 cup chopped onion
• 2 Tbsp. butter
• 3 cups cooked Riceland long-grain white rice (cooked in beef broth)
• 2 Tbsp. minced parsley

Riceland Rice Verte Instructions:

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

Instructions:

1. Brown meat in oil. Add tomatoes, wine, boullion, and seasonings.
2. Cover and simmer on low for 45 minutes.
3. Add onions and carrots. Cover and continue cooking 45 minutes or until meat and vegetables are tender.
4. Blend cornstarch and water. Stir into stew mixture and cook,