Serves:

Ingredients:

5 Medium onions sliced
2 ts Shortening
1 ts Salt
1/2 ts Crushed thyme
1 1/2 tb Flour
1 1/2 c Red Burgundy
1/2 lb Fresh mushrooms
2 lb Stew meat
1/2 ts Crushed marjoram
1/8 ts Pepper
3/4 c Beef stock

Method:

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary.
remove from heat.
Sprinkle seasonings over meat.
Mix flour and beef stock; pour into skillet.
Heat to boiling, stirring constantly.
Boil 1 min.
Stir in BUrgundy.
Cover; simmer until meat is tender, 1 1/2 to 2 hr.
The liquid should always just cover the meat.
(If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.
) Gently stir in onions and mushrooms; cook uncovered 15 min.
, or until heated through.