Beef And Mushroom Bourguignon
|Onions||5 Medium, sliced|
|Mushroom||1⁄2 Pound, washed trimmed and sliced|
|Boneless beef chuck||2 Pound, cut into 1-inch cubes|
|Marjoram leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Flour||1 1⁄2 Tablespoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Red burgundy||1 1⁄2 Cup (24 tbs)|
Melt shortening in large skillet.
Add onions and mushrooms; cook and stir until onions are tender.
Remove vegetables and drain.
Brown meat in same skillet, adding shortening if necessary.
Remove from heat.
Sprinkle next 4 seasonings over meat.
Mix flour and broth; stir into skillet.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in wine.
Cover; simmer 1 1/2 to 2 hours or until meat is tender.
Gently stir in onions and mushrooms; cook uncovered 15 minutes or until heated through.