Beef Bourguignonne

• 5 medium onions sliced
• 1/2 pound mushrooms fresh
• 2 teaspoons vegetable shortening
• 2 pounds stewing beef
• 1 teaspoon salt
• 1/2 teaspoon marjoram crushed
• 1/2 teaspoon thyme crushed
• 18 teaspoon black pepper
• 1 1/2 tablespoons flour, all-purpose
• 3/4 cup beef stock prefer veal stock if possible
• 1 1/2 cups burgundy wine red

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 minute.
8. Stir in Burgundy.
9. Cover; simmer until meat is tender, 1 1/2 to 2 hours.
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 minutes, or until heated through.

onions, mushrooms, vegetable shortening, stewing beef, salt, marjoram crushed, thyme, black pepper, flour, beef stock prefer, burgundy wine red

Taken from recipeland.com/recipe/v/beef-bourguignonne-46129 (may not work)