Oven Beef Burgundy - cooking recipe

Ingredients

2 lb. chuck or round beef
1/4 c. cream of rice soup
2 c. onion, thinly sliced
1 clove garlic, minced
1/8 tsp. pepper
1 c. Burgundy or dry red wine
1 Tbsp. Kitchen Bouquet
4 carrots
1 c. celery, thinly sliced
2 Tbsp. salt
1/8 tsp. marjoram, crushed
1 (6 oz.) can or 2 (3 oz.) cans BinB mushroom crowns (including broth)

Preparation

Trim excess fat from meat.
Cut into 1 1/2-inch cubes.
Place in 2 1/2-quart casserole and toss gently with Kitchen Bouquet, coating meat on all sides.
Mix in cream of rice soup.
Cut carrots in quarters lengthwise and in half crosswise.
Add in carrots and remaining ingredients.
Mix gently.