Beef Burgundy Stew with Riceland Rice Verte
Ingredients: - 1 1/2 lbs. beef chuck, cubed - 2 tsp. oil - 1 can (1-pound) tomatoes - 1/2 cup red wine - 1 beef boullion cube - 1 1/2 tsp. salt - 1/2 tsp.
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Cooking tools:
- Dutch oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Peeler
- Can opener
- Stove
- Whisk
Ingredients
- 1 1/2 lbs. beef chuck, cubed
- 2 tsp. oil
- 1 can (1-pound) tomatoes
- 1/2 cup red wine
- 1 beef boullion cube
- 1 1/2 tsp. salt
- 1/2 tsp. basil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 8 small onions
- 8 carrots, peeled and quartered
- 2 Tbsp. cornstarch
- 1/4 cup water
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 3 cups cooked Riceland long-grain white rice (cooked in beef broth)
- 2 Tbsp. minced parsley
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