2 lbs. chuck or ground beef
1 tbsp. Kitchen Bouquet
1/4 c. cream of rice
4 carrots
2 c. thinly sliced onions
1 c. thinly sliced celery
1 clove garlic, minced
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. thyme
1 c. burgundy or dry red wine
1 (6 oz.) can mushrooms (caps and stems) 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 remaining ingredients. Mix gently. Cover and bake 325 degrees in oven for 2 1/2 hours. Stir meat every 30 minutes. Serve with potatoes or rice or noodles. Serves 6-8.

Can be made with veal or venison.