2 lbs. stew beef
1 tbsp. Kitchen Bouquet
1/4 c. Cream of Rice
6 to 8 carrots
1 med. onion, sliced
1 c. thinly sliced celery
1 clove garlic, minced
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground marjoram
1/8 tsp. ground thyme
1 c. Burgundy or dry red wine
1 c. water
1 (6 oz.) can mushrooms, drained (can use 1/2 lb. fresh, quickly sauteed)

Trim excess fat from meat. Cut 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 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. (I prefer noodles.) Yield 6-8 servings.