2 pounds chuck or round beef 1 tablespoon Kitchen bouquet (gravy master) 1/4 cup cream of rice 4 carrots 2 cups onion, thinly sliced 1 cup celery, thinly sliced 1 clove garlic, minced
2 tsp. salt 1/8 tsp. pepper 1/8 tsp. marjoram, crushed 1/8 tsp. thyme, crushed 1/2 cup wine (Burgundy or dry red wine) 1/2 cup water 1 - 6 oz. can mushroom crowns, including broth
Cut meat into 1 1/2 inch cubes. Place in a 2 1/2 quart 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 carrots and remaining ingredients and mix gently. Cover and bake in preheated 325 degrees oven until meat and vegetables are tender, about 2 1/2 hours. Stir meat every 30 minutes. Serve with potatoes, rice or noodles.