Beef Bourguignon

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Title: Beef Bourguignon
Categories: Beef, Main dish
Yield: 6 Servings

3 T Shortening
1/2 lb Fresh mushrooms, cleaned and
- sliced
6 sm Onions, sliced
2 lb Boneless beef chuck, cut in
- 1" pieces
1 t Salt
1/8 t Pepper
1/4 t Thyme
1/4 t Marjoram leaves
1 1/2 T Flour
3/4 c Beef broth
1 1/2 c Burgundy wine

In large skillet, brown mushrooms and onions in hot shortening. Cook
and stir until onions are tender, remove vegetables and set aside.
Brown meat in same skillet, remove from heat. Add the salt, pepper,
thyme, marjoram and flour, mix well. Stir in the beef broth, return
to heat and bring to a boil, stirring constantly. Boil for 1 minute,
stir in the Burgundy. Cover and simmer for 1 1/2 to 2 hours or until
meat is tender. Making sure that the broth always covers the meat, if
necessary add 1/3 cup broth and 2/3 cups wine. Stir in the cooked
onions and mushrooms, and cook uncovered for 15 minutes or until
heated through. serves 6

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