Beef Bourguignon

• 1/4 c. shortening
• 3 lb. lean beef, cut into cubes
• 3 Tbsp. flour
• 1 c. canned beef broth, undiluted
• 1/2 lb. fresh mushrooms, sliced
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 c. dry red wine
• 12 small white pearl onions

1. In large skillet saute beef cubes until brown, stir in flour, salt, pepper and thyme, scraping skillet well.
2. Turn all into 2-quart casserole.
3. Pour on beef broth and wine.
4. Cover casserole and bake two hours at 350u0b0.
5. Add onions and mushrooms.
6. If too dry, add equal parts broth and wine.
7. Continue baking until meat is fork-tender.
8. Remove from oven and skim excess fat from gravy. Serve from casserole with hot mashed potatoes, rice or cooked egg noodles.
9. Serves 6.

shortening, lean beef, flour, beef broth, fresh mushrooms, salt, pepper, thyme, red wine, white pearl onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993515 (may not work)