Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  chuck or round of beef
  1         tablespoon  kithcen bouquet
     1/4           cup  cream of rice
  4                     carrots
  1                cup  thinly sliced celery
     1/2           cup  chopped onion
  2          teaspoons  salt
     1/8      teaspoon  pepper
     1/8      teaspoon  marjoram -- crushed
     1/8      teaspoon  thyme -- crushed
  1                cup  burgundy or other dry red wine or beef
                        -- bro
  1                can  b in b mushroom crowns -- 3oz
                        water
                        chopped parsley -- optional

Preparation:

Trim any fat from meat and cut into 1 to 1 1/2 inch cubes. Place meat in a dutch oven or large casserole and mix gently with kitchen bouquet, making sure meat is well coated. Mix in cream of rice. Cut carrots into pieces about 2 1/2 x 1/2 inches. Add carrots, celery, onion, seasonings and wine to meat. Drain broth from mushrooms and add water to make 1/2 cup. Add broth and mushrooms to other ingredients. Cover and bake in a preheated 325 degree oven until meat and vegetables are tender, about 2 1/2 hours. Stir stew about every 30 minutes. Garnish with parsley and serve with potatoes, noodles or rice. Makes 6 to 8 servings.

Nutritional Information:

53 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 728mg Sodium