1 1/2 lb. lean beef chuck, cubed
2 tsp. oil
1 lb. can tomatoes
1/2 c. cooking wine
1 beef bouillon cube
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. garlic salt
1/4 tsp. pepper
1 sm. bay leaf
8 sm. white onions, frozen
8 young (sm.) carrots, peeled & quartered
1 tbsp. cornstarch
1/4 c. water

Place meat in pot. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender.

Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently until thickened. Remove bay leaf. Serve over rice verte.

RICE VERTE:

1/4 c. finely chopped onion
2 tbsp. butter
3 c. hot cooked rice, cooked in beef bouillon broth
2 tbsp. minced parsley, optional
Sauteed mushrooms, optional
Salt & pepper

Saute onion in butter until tender. Add rice and parsley. Toss lightly. Season to taste with salt and pepper. Add mushrooms if desired.