Beef Burgundy Stew with Rice Verte Recipe - Made in USA

Ingredients

• 1 1/2 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)
• 1/2 cup burgundy wine
• 1 beef bouillon cube
• 1 1/2 tsp salt
• 1/2 tsp basil
• 1/4 tsp garlic salt
• 1/4 tsp ground black pepper
• 1 small bay leaf
• 8 small white onions
• 8 young carrots, peeled and cut into quarters
• 2 tbsp cornstarch
• 1/4 cup water