Beef Bourguignonne II

• 5 medium onions, sliced
• 12 lb fresh mushrooms
• 2 teaspoons shortening
• 2 lbs stew meat
• 1 teaspoon salt
• 12 teaspoon marjoram, Crushed
• 12 teaspoon thyme, Crushed
• 18 teaspoon pepper
• 1 12 tablespoons flour
• 34 cup beef stock
• 1 12 cups Burgundy wine

1. Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
2. Brown meat in same skillet; add more shortening as necessary.
3. remove from heat.
4. Sprinkle seasonings over meat.
5. Mix flour and beef stock; pour into skillet.
6. Heat to boiling, stirring constantly.
7. Boil 1 min.
8. Stir in BUrgundy.
9. Cover; simmer until meat is tender, 1 1/2 to 2 hr.
10. The liquid should always just cover the meat.
11. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.)
12. Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

onions, mushrooms, shortening, stew meat, salt, marjoram, thyme, pepper, flour, beef stock, wine

Taken from www.food.com/recipe/beef-bourguignonne-ii-8148 (may not work)