Beef Burgundy Stew With Rice Verte

      1 1/2 lbs. Stew Meat                
         1/4 tsp. Garlic Salt
        2 tsps. Browning Sauce
         1/4 tsp. Pepper
       2 tsps Cooking Oil            
       1 Bay Leaf
       1 16oz. can Tomatoes,diced  
       8 Onions,small
    1/2 cup Burgundy Wine   
        8 Carrots , peeled & quartered
      1 Beef Bullion Cube        
        2 T. Cornstarch      
     1 1/2 tsp. Salt                    
      1/4  c. Water
      1/2 tsp. Basil       
                    
*Rice Verte

Place Meat in bowl.
Sprinkle with Browning Sauce and toss  lightly until evenly coated.
Brown in Oil Add Tomatoes, Wine, Bullion Cube and Seasonings.
Cover and cook 45 minutes longer or until meat and Vegetables are tender.
Blend Cornstarch and Water.
Stir into Stew Mixture and cook, stirring frequently, until thickened.
Remove Bay Leaf.
Serve over Rice Verte*.    
   *Rice Verte*     
                           1/4 cup Onion, chopped finely
                          2 T. Butter
                          3 cups Hot Rice, cooked in Beef broth
                          2 T.Cornstarch
                          1/4  cup  Water
                          2 T.  Minced  Parsley Salt 'n  Pepper
Saute'  Onion in Butter until tender.
Add Rice and Parsley; toss lightly.
Season to Taste  with  Salt'n Pepper.