2 lb. chuck or round beef
1 tbsp. Kitchen Bouquet
1/2 c. Cream of Rice
4 carrots
2 c. onions, thinly sliced
1 c. celery, thinly sliced
1 clove minced garlic
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. thyme
1 c. burgundy or dry red wine
1 can (6 oz.) B & B mushroom crowns, including broth

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 carrots and other ingredients to meat and mix gently.

Cover and bake in a preheated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours. Stir every 30 minutes. Serve with potatoes, rice or noodles.