5 ea 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. —–