Oven Beef Burgundy
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2 lb. chuck or round beef
1 tbs. kitchen bouquet
1/3 c. Cream of Rice
4 carrots
2 c. thinly sliced onions
1 c. thinly sliced celery
1 clove garlic, minced
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram, crushed
1/8 tsp. thyme, crushed
1 c. Burgundy or dry red wine
1 can (6 oz) or 2 cans (3 oz)
Mushroom Crowns including broth
Trim excess fat from meat.
Cut into 1 1/2" cubes.
Place in a 2 1/2 qt. casserole and
toss gently with Kitchen Bouquet
coating meat on all sides.
Mix in Cream of Rice.
Cut carrots in quarters lengthwise
and in half crosswise.
Add in carrots and remaining ingredients.
Mix gently. Cover and bake in a
preheated 325 oven until meat and
vegetables are tender, about 2 1/2 hrs.
Stir meat every 30 min.
Serve with potatoes, rice or noodles.
Serves 6-8.
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