Beef Bourguignon

• 2 Tbsp. shortening
• 4 to 5 medium onions, sliced
• 1/2 lb. mushrooms, trimmed and sliced
• 2 lb. boneless round or chuck steak, cut into 1-inch cubes
• 1 tsp. salt
• 1/4 tsp. marjoram leaves
• 1/4 tsp. thyme
• 1/8 tsp. pepper
• 1 1/2 Tbsp. flour
• 3/4 c. beef broth (canned or bouillon)
• 1 1/2 c. Burgundy or other dry red wine

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 pan from heat.
6. Sprinkle salt, marjoram, thyme and pepper over meat.
7. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly; boil and stir one minute. Stir in wine.
8. Cover.
9. Simmer 1 1/2 to 2 hours, or until meat is tender.
10. Liquid should always just cover meat.
11. If necessary, add more wine and broth, one part broth to two parts wine.
12. Gently stir in onions and mushrooms.
13. Cook, uncovered, 15 minutes or until heated through.

shortening, onions, mushrooms, boneless round or chuck steak, salt, marjoram leaves, thyme, pepper, flour, beef broth, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558072 (may not work)