Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        lean beef chuck -- cut in 1" cubes
     1/2  teaspoon      bottled browning sauce -- optional
   1      teaspoon      vegetable oil
     2/3  cup           canned tomatoes -- chopped
   2 1/2  tablespoons   burgundy wine
   1                    beef bouillon cube
     1/2  teaspoon      salt
     1/8  teaspoon      basil
   1      dash          garlic salt
   1      dash          pepper
     1/2  small         bay leaf
   4      small         white onions
   3                    young carrots -- peeled and
                        -- cut in quarters
   2      teaspoons     cornstarch
   4      teaspoons     water
                        *rice verte*
   4      teaspoons     onion -- finely chopped
   2      teaspoons     butter or margarine
   1      cup           hot cooked rice -- cooked in beef
                        -- broth
   2      teaspoons     parsley -- minced
                        salt and pepper

Preparation:

Place meat in bowl. Sprinkle with browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube, and seasonings. Cover and simmer for 45 minutes. Add onions and carrots. Replace 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. Adjust seasonings to taste.