1 1/2 lbs. lean beef chuck, cubed
2 tsp. bottled browning sauce (optional)
2 tsp. vegetable oil
1 lb. can 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 carrots, peeled and quartered
2 tbsp. cornstarch
1/4 c. water

Put meat in bowl; sprinkle with browning sauce and toss lightly until evenly coated; brown in oil. Add tomatoes, wine, cube, and seasonings; cover and simmer 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 and cook, stirring frequently, until thickened. Remove bay leaf. Serve over rice.