Beef Burgundy Stew with Rice Verte Recipe - Made in USA

Ingredients

• 1.5 lb (680 g) lean beef chuck , cut into 1 inch cubes
• 2 tsp bottled browning sauce (optional)
• 2 tsp vegetable oil
• 1 14-0.5- to 16 oz (454 g) can tomatoes (2 cup)
• 0.5 cup burgundy wine
• 1 beef bouillon cube
• 1.5 tsp salt
• 0.5 tsp basil
• 0.25 tsp garlic salt
• 0.25 tsp ground black pepper
• 1 small bay leaf
• 8 small white onions
• 8 young carrots , peeled and cut into quarters
• 2 tbsp cornstarch
• 0.25 cup water