Beef Brisket (fresh not corned)
1 lg. onion
1 carrot
2 cans clear beef broth
1 can onion soup
1/2-1 c. Burgundy wine
3 tsp. catsup
3/4 tsp. basil or oregano
Salt, pepper & garlic powder

Brown brisket in small amount of oil. Remove meat from pan and add 1 large onion sliced thin and 1 carrot sliced thin. Saute until soft. Place brisket in pot again. Season with salt, pepper and garlic powder. Add 2 cans of beef broth, 1 can onion soup, 1/2 to 1 cup burgundy wine, 3 teaspoons catsup and sprinkle with basil or oregano. Cover and bake in slow oven at 325 degrees for 3-4 hours. Serve over rice.