2 lb. chuck
1 tbsp. Kitchen Bouquet
1/4 c. Cream of Rice
4 carrots
2 c. thinly sliced onions
1 c. thinly sliced celery
1 clove garlic, minced (pinch of garlic powder)
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram, crushed
1/8 tsp. thyme, crushed
1 c. Burgundy or dry red wine
1 can (6 oz.) or 2 cans (3 oz.) mushroom crowns, including broth

Trim excess fat from meat. Cut into 1 1/2 inch cubes. Place into a 2 1/2 quart casserole and toss gently with Kitchen Bouquet coating meat on all sides. Mix in Cream of Rice. Cut carrots lengthwise and half crosswise. Add in 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. Stir meat every 30 minutes. Serve with potatoes, rice or noodles. Makes 6 to 8 servings.