1 lb. fresh mushrooms
2 lb. chuck roast, 1/4" cubes
1 (2 lb.) can whole tomatoes
1 3/4 tsp. minced garlic
3/4 c. sliced carrots
1/2 c. water
1/2 c. red burgundy
1/4 c. oil
1 c. chopped onion
6 c. beef broth
1 1/2 tsp. oregano
1 bay leaf
3 tbsp. cornstarch
1 c. cooked rice

Saute mushrooms and onions. Brown meat. Add rest of ingredients, wine and mushrooms toward end of cooking. Simmer at least 1 hour. Makes 12 cups.