Beef Burgundy-Style Stew

This recipe is a little different in that it uses Cream of Rice cereal as a thickener and doesn't require any sauteing of ingredients ahead of time. I have made this in the oven, in the crock pot and in an electric frying pan. Good made ahead, too. Serve with potatoes, rice or egg noodles. Can't remember where I got this recipe--maybe from the back of the Cream of Rice cereal box years ago.

• Ready In: 2 hrs 50 mins
• Serves: 6-8

Ingredients

• 2  lbs  lean boneless beef cubes
• 1  tablespoon Worcestershire sauce
• 1⁄4 cup  cream of rice
• 4  carrots
• 2  cubs thinly siced onions
• 1  cup  thinly sliced celery
• 1 (6 ounce) can mushroom caps, including broth
• 1  minced garlic clove
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon marjoram, crushed
• 1⁄8 teaspoon thyme, crushed
• 2  teaspoons salt
• 1  cup Burgundy wine or 1  cup dry red wine

Directions

1. Gently toss beef cubes with Worcestershire sauce and mix in Cream of Rice.
2. Cut carrots in quarters lengthwise and in half crosswise. Add carrots and remaining ingredients and mix gently.
3. Cover and bake in 325°F oven for approximately 2.5 hours, stirring every 30 minutes.
4. Or place in crock pot and cook on low for 8-10 hours or on high for 6-8, depending on your crock pot.
5. Or simmer in electric frying pan for 2.5 hours, stirring every 30 minutes.
6. Serve with potatoes, rice or egg noodles.