Beef Burgundy Stew with Rice Verte

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Makes 4 servings


Rice Verte


Beef Burgundy Stew
  1. Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated.
  2. Brown in oil.
  3. Add tomatoes, wine, bouillon cube, salt, basil, garlic salt, black pepper and bay leaf.
  4. Cover and simmer for 45 minutes.
  5. Add onions and carrots.
  6. Cover and cook 45 minutes longer or until meat and vegetables are tender.
  7. Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened.
  8. Remove bay leaf. Serve over Rice Verte.
Rice Verte
  1. Saute Onion in butter until tender.
  2. Add rice and parsley; toss lightly.
  3. Season to taste with salt and pepper.