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.