2 lb. chuck or round beef
1 tablespoon Kitchen Bouquet
1/4 cup Cream of Rice cereal (optional)
4 carrots
2 cups onions, thinly sliced
1 cup celery, thinly sliced
3 cloves garlic, minced
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon sweet marjoram or oregano, crushed
1/8 teaspoon thyme, crushed
1 cup Burgundy or dry red wine
1 can (6 oz.) or 6-8 oz. fresh mushroom crowns
1 tablespoon chopped parsley (optional)
Hot boiled potatoes, noodles or rice

Trim excess fat from meat and cut into 1 1/2-inch cubes.

Place meat in slow cooker and toss gently with flour making sure meat is coated on all sides.

Mix in Cream of Rice. Cut carrots in quarters lengthwise and in half crosswise. Add carrots and remaining ingredients except parsley to pot; mix gently.

Cook until meat and vegetables are tender, about 2 1/2 hours on high or 6 hours on low setting. Alternatively, bake in a greased casserole dish, covered with foil in a preheated 325°F oven for 2 1/2 hours. This can be cooked in an Instant Pot in about 30 minutes.

Garnish with parsley and serve with potatoes.

Makes 6 to 8 servings.