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.