Recipe: Beef Burgundy Stew with Rice Verte (1971)

BEEF BURGUNDY STEW WITH RICE VERTE

1 1/2 pounds lean beef chuck, cut in cubes
2 teaspoons bottled browning sauce (Kitchen Bouquet), optional
2 teaspoons vegetable oil
1 (1 pound) can tomatoes
1/2 cup Burgundy wine
1 beef bouillon cube
1 1/2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 small bay leaf
8 small white onions
8 young carrots, peeled and cut in quarters
2 tablespoons cornstarch
1/4 cup water
Rice Verde (recipe follows)

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 for 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

1/4 cup finely chopped onion
2 tablespoons butter or margarine
3 cups hot cooked rice, cooked in beef broth
2 tablespoons minced parsley
Salt and pepper (to taste)

Saute onion in butter until tender.

Add rice and parsley; toss lightly. Season to taste with salt and pepper.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Man-pleasing Recipes, Rice Council of America, 1971