Beef Burgundy

• 4 Tbsp. butter or bacon drippings
• 7 medium onions, sliced
• 2 lb. lean chuck, cubed
• 3 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. marjoram leaves
• 1 (6 oz.) can sliced mushrooms
• 1 (10 1/2 oz.) can bouillon (undiluted)
• 2 c. dry red Burgundy
• 1 tsp. liquid gravy seasoning

1. Melt 2 tablespoons butter in 6-quart Dutch oven.
2. Add onions and saute until soft.
3. Remove onions from pan.
4. Add remaining butter and brown beef cubes, 1/2 at a time.
5. Return all meat to pan and toss with flour.
6. Add salt, pepper, marjoram, thyme, bouillon and 1 cup wine.
7. Bring mixture to boil and simmer 30 minutes.
8. Taste before serving.
9. Correct seasoning, if necessary. Ladle into serving casserole.

butter, onions, lean chuck, flour, salt, black pepper, marjoram leaves, mushrooms, bouillon, red burgundy, liquid gravy seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163766 (may not work)