Burgandy Beef

• 2 pounds round steak beef, abt 1" thick
• 2 tablespoons shortening or bacon fat
• 3 onions lrgs, sliced
• 1 cup sliced mushrooms abt 8 oz
• 2 tablespoons Gold Medal All-Purpose Flour
• 1 teaspoon salt
• marjoram leaves teaspoon snipped fresh
• 1/4 marjoram tspn dried
• fresh thyme leaves teaspoon snipped
• 1/4 dried thyme tspn
• 1 teaspoon freshly ground black pepper
• 1 cup beef bouillon
• 1 cup Burgundy wine
• tomato juice

1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
2. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.
3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
4. Add mushrooms and onions; heat through, stirring occasionally.

beef, shortening, onions, mushrooms, flour, salt, marjoram, thyme, thyme, freshly ground black pepper, beef bouillon, burgundy wine, tomato juice

Taken from www.yummly.com/recipe/Burgandy-Beef-1650374 (may not work)