Beef Bourguignonne Ii

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Title: Beef Bourguignonne Ii
Categories: Beef
Yield: 4 servings

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.

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