Beef Bourguignon

Ingredients

• 2 tablespoons shortening
• 5 medium onions, sliced
• ½ pound mushrooms, washed, trimmed and sliced
• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• ¼ teaspoon marjoram leaves
• ¼ teaspoon thyme leaves
• ⅛ teaspoon pepper
• 1½ tablespoons flour
• ¾ cup beef broth*
• 1½ cups red Burgundy

Directions

1. Melt shortening in large skillet.
2. Add onions and mushrooms; cook and stir until onions are tender.
3. Remove vegetables and drain.
4. Brown meat in same skillet, adding shortening if necessary.
5. Remove from heat.
6. Sprinkle next 4 seasonings over meat.
7. Mix flour and broth; stir into skillet.
8. Heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Stir in wine.
11. Cover; simmer 1½ to 2 hours or until meat is tender. (The liquid should always just cover meat. If necessary, add more broth and wine - 1 part broth to 2 parts wine.)
12. Gently stir in onions and mushrooms; cook uncovered 15 minutes or until heated through.

*Beef broth can be made by dissolving 1 beef bouillon cube in ¾ cup boiling water, or use canned beef broth.