Beef Burgundy-Style Stew

Ingredients

• 2 lbs lean boneless beef cubes
• 1 tablespoon worcestershire sauce
• 1/4 cup cream of rice
• 4 carrots
• 2 cubs thinly siced onions
• 1 cup thinly sliced celery

• 1 (6 ounce) can mushroom caps, including broth
• 1 minced garlic clove
• 1/8 teaspoon black pepper
• 1/8 teaspoon marjoram, crushed
• 1/8 teaspoon thyme, crushed
• 2 teaspoons salt
• 1 cup Burgundy wine or dry red wine

Directions

1. 1

   Gently toss beef cubes with Worcestershire sauce and mix in Cream of Rice.

2. 2

   Cut carrots in quarters lengthwise and in half crosswise. Add carrots and remaining ingredients and mix gently.

3. 3

   Cover and bake in 325°F oven for approximately 2.5 hours, stirring every 30 minutes.

4. 4

   Or place in crock pot and cook on low for 8-10 hours or on high for 6-8, depending on your crock pot.

5. 5

   Or simmer in electric frying pan for 2.5 hours, stirring every 30 minutes.

6. 6

   Serve with potatoes, rice or egg noodles.