Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories