Beef Burgundy Stew with Rice Verte

Ingredients

• lean Beef chuck

  cut into 1-inch cubes
  1 1/2 pounds
• bottled browning sauce (optional)
  2 teaspoons
• vegetable oil
  2 teaspoons
• -1/2- to 16-ounce can tomatoes (2 cups)
  1 14 unit
• Burgundy wine
  1/2 cup
• Beef bouillon cube
  1 unit
• salt
  1 1/2 teaspoons
• basil
  1/2 teaspoon
• garlic salt
  1/4 teaspoon
• ground black pepper
  1/4 teaspoon
• bay leaf
  1 small
• white onions
  8 small
• young carrots

  peeled and cut into quarters
  8 unit
• cornstarch
  2 tablespoons
• water
  1/4 cup
• finely chopped Onion
  1/4 cup
• butter or margarine
  2 tablespoons
• hot cooked rice

  cooked in beef broth
  3 cups
• chopped fresh parsley
  2 tablespoons
• salt and ground black pepper
  1 unit