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Beef Burgundy Stew and Rice Verte Recipe

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This recipe for Beef Burgundy Stew and Rice Verte is from The Meyers Family Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Beef Burgundy Stew
Ingredients:  
Ingredients:  
1 ½ lbs. beef chuck
2 tsp. vegetable oil
1 can (1 lb.) tomatoes
½ cup Burgundy wine
1 beef bouillon cube
1 ½ tsp. salt
1 ½ tsp. basil
¼ tsp. garlic salt
¼ tsp. pepper
1 small bay leaf
8 small white onions
8-16 oz. baby carrots
2 Tbsp. cornstarch
¼ cup water
*bottled browning sauce
Directions:
Directions:
Place meat in bowl. Sprinkle with bottled browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer 45 minutes. Add onions, and carrots. 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
Ingredients:  
Ingredients:  
¼ cup finely chopped onion
2 Tbsp. butter or margarine
3 cups hot cooked rice, cooked in beef broth
2 Tbsp. minced parsley
Salt and Pepper
Directions:
Directions:
Saute onion in butter until tender. Add rice and parsley; toss lightly. Season to taste with salt and pepper.

 

 

 

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