Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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