Oven Beef Burgundy

I always head for this dish when visiting my favorite buffet. I love this stuff. I think the Burgundy makes the meat really tender and of course it has that extra little kick that only the “secret sauce” can give it. Delish!

2 lbs beef cubed (stew meat or chuck)
1 tbs Kitchen Bouquet
¼ cup cream of rice
4 carrots sliced
2 cups thinly sliced onions
1 cup sliced celery
1 clove garlic, minced
2 tsps. salt
1/8 tsp pepper
1/8 tsp marjoram
1/8 tsp thyme
1 cup Burgundy or dry red wine
1 can (6 oz) mushroom crowns and broth

 

Trim excess fat from meat and cut into 1 ½ inch cubes. Place in a 2 ½ qt casserole and toss gently with Kitchen Bouquet, coating meat on all sides. Mix in Cream of Rice. Add carrots and remaining ingredients. Mix gently. Cover and bake at 325F until meat and vegetables are tender, about 2 ½ hours. Stir meat every 30 minutes. Serve with potatoes, rice or buttered noodles.