Beef Burgundy Stew With Rice Verte

Course : Rice
Serves: 2
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8 ounces lean beef chuck -- cut in 1 inch 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 piece 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 medium 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
1 teaspoon salt and pepper

Preparation / Directions:

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.

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