Beef Bourguignonne

This less-tender cut of beef chuck or round is made tender by long, slow oven-cooking, in a mixture of Burgundy wine, Kitchen Bouquet, garlic, marjoram, and thyme. Carrots, onions, celery and mushrooms are the vegetables used in this main dish.

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Ingredients:

• 2 lb. chuck or round beef  
• 1 Tbsp. Kitchen Bouquet  
• 1/4 cup Cream of Rice cereal  
• 4 carrots  
• 2 cups thinly sliced onions  
• 1 cup thinly sliced celery  
• 1 clove garlic, minced  
• 1 tsp. salt  
• 1/8 tsp. pepper  
• 1/8 tsp. marjoram crushed  
• 1/8 tsp. thyme, crushed  
• 1 cup Burgandy or dry red wine  
• 1 can mushroom crowns, including broth  

Method

Trim excess fat from meat. Cut into 1-inch cubes. Place meat in a 2 1/2-quart casserole; toss gently with Kitchen Bouquet, coating meat on all sides. Mix in Cream of Rice. Cut carrots in quarters lengthwise and in halves crosswise. Add carrots and remaining ingredients. Mix gently. Cover and bake in a preheated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours, stirring every 30 to 40 minutes. Serve with hot, cooked potatoes, rice or noodles.

Notes:

Number of servings: 8

Submitted By: pwells1103
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