Beef and Lamb Stew Recipe

1/2 cup dry red wine or beef broth 1/2 cup olive oil 4 garlic cloves, minced, divided 1-1/2 teaspoons salt, divided 1-1/2 teaspoons dried thyme, divided 1-1/4 teaspoons dried marjoram, divided 3/4 teaspoon dried rosemary, crushed, divided 3/4 teaspoon pepper, divided 1 pound beef stew meat, cut into 1- inch cubes 1 pound lamb stew meat, cut into 1-inch cubes 10 small red potatoes, halved 1/2 pound medium fresh mushrooms, halved 2 medium onions, thinly sliced 2 cups fresh cauliflowerets 1 can (16 ounces) kidney beans, rinsed and drained 1-1/2 cups cut fresh green beans 3 medium carrots, cut into 1/2-inch slices 1 celery rib, thinly sliced 1 cup beef broth 2 tablespoons minced fresh parsley 2 teaspoons sugar 3 tablespoons cornstarch 1/4 cup cold water 6 cups hot cooked brown rice