Preparation / Directions:
Trim any fat from meat and cut into 1 to 1 1/2 inch cubes. Place meat in a dutch oven or large casserole and mix gently with kitchen bouquet, making sure meat is well coated. Mix in cream of rice. Cut carrots into pieces about 2 1/2 x 1/2 inches. Add carrots, celery, onion, seasonings and wine to meat. Drain broth from mushrooms and add water to make 1/2 cup. Add broth and mushrooms to other ingredients. Cover and bake in a preheated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours. Stir stew about every 30 minutes. Garnish with parsley and serve with potatoes, noodles or rice. Makes 6 to 8 servings.