Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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