Beef Burgundy Stew with Riceland Rice Verte | Riceland

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