1 1/2 lb. lean beef chuck cut in cubes
2 tsp. bottled browning sauce, optional
2 tsp. vegetable oil
1 can (1 lb.) tomatoes
1/2 c. burgundy wine
1 beef bouillon cube
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. garlic salt
1/4 tsp. pepper
1 sm. bay leaf
8 sm. white onions
8 young carrots, peeled and cut in quartered
2 tbsp. cornstarch
1/4 c. water
Rice Verte

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.