2 pounds chuck or round steak
1 tablespoon Kitchen Bouquet
1/4 cup cream of rice
4 carrots
2 cups thinly sliced onions
1 cup thinly sliced celery
1 clove garlic, minced
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon marjoram, crushed
1/8 teaspoon thyme, crushed
1 cup Burgundy or dry red wine
1 can (6 ounces) B & B mushroom crowns, including broth

Trim excess fat from meat. Cut into 1-1/2 inch cubes. Place in a 2-1/2 quart casserole and toss gently with Kitchen Bouquet coating meat on all sides. Mix in cream of rice. Cut carrots into quarters lengthwise and in half crosswise. Add in carrots and remaining ingredients. Mix gently. Cover and bake in a preheated 325 oven until meat and vegetables are tender, about 2-1/2 hours. Stir meat every 30 minutes. Serve with potatoes, rice or noodles. Makes 6-8 servings.