2 tbsp. shortening
5 medium onions, sliced
1/2 lb. mushrooms, trimmed and sliced
2 lbs. boneless beef chuck or round steak, cut into 1" cubes
1 tsp. salt
1/4 tsp. marjoram leaes
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 cup beef broth
1 1/2 cups red Burgundy
4 to 6 servings
Melt shortening in large skillet.
Cook and stir onions and mushrooms until onions are tender; remove vegetables.
In same skillet, brown meat; add shortening if necessary.
Sprinkle seasonings and herbs over meat.
Mix flour and broth; stir into skillet.
Heat to boiling, stirring constantly.
Boilk and stir 1 minute.
Stir in wine.
Cover and simmer 1 1/2 to 2 hours or until meat is tender. (Liquid should aways just cover meat. If necessary, add more broth and wine -- 1 part broth to 2 parts wine.)
Gently stir in onions and mushrooms; cook 15 minutes or until heated through.