- 1 lb. boneless beef stew meat
- 1/4 c. chopped onion
- 2 chopped carrots
- 1 can beef broth and 1/2 can water
- garlic salt, salt and pepper to taste
- 4 oz. can mushrooms
- 1 c. Burgundy
- 1 can peas
- Brown beef; add onion, carrots and seasonings, parsley, broth and water.
- Cover and bake at 350° for at least 2 hours.
- Add mushrooms, drained and peas, drained.
- Thicken with cornstarch. Serve with hot rice.