Ben Weaver Beef Burgundy

• 14 cup shortening
• 3 lbs lean beef chuck, cubed
• 3 tablespoons flour
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 12 teaspoon dried thyme
• 1 can condensed beef broth
• 1 cup dry red wine
• 12 lb fresh mushrooms, sliced or 1 (4 ounce) can mushrooms
• 1 large onion, chopped

1. About 4 hours before dinner, heat the shortening in a large skillet until melted.
2. Brown meat.
3. Stir in flour, salt, pepper, and thyme, scraping the bottom of the skillet well.
4. Turn into a 2-quart casserole.
5. Pour the beef broth and wine over the meat.
6. Cover and bake in a 325 oven for 2 hours.
7. Add mushrooms and onions.
8. If the mixture seems dry, add more beef broth and wine in equal portions.
9. Continue to bake for 1 hour and 30 minutes, until the meat is tender.
10. Remove and skim the fat from the gravy, if necessary.
11. Serve over mashed potatoes.

shortening, lean beef chuck, flour, salt, pepper, thyme, condensed beef broth, red wine, mushrooms, onion

Taken from www.food.com/recipe/ben-weaver-beef-burgundy-90017 (may not work)