1/4 cup butter or margarine
1/4 cup salad oil
1 1/4 lbs small onions
4 lbs beef chuck, cut into 2" cubes
1/4 cup Gold Medal flour
1 tbsp. tomato paste
3 cups red Burgundy
1 tsp. instant beef bouillon
1/2 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/4 tsp. pepper
2 bay leaves
3/4 lb small mushrooms
Snipped chives
Hot cooked rice

Heat oven to 325F. In Dutch oven, heat butter and oil. Cook and stir onions in fat 5 minutes. Set onions aside. Brown meat, a third at a time. Set meat aside.

Remove Dutch oven from heat; pour off all but 1 tbsp fat. Blend in flour and tomato paste. Stir in Burgundy gradually; mix in meat, seasonings and mushrooms.

Cover; bake 1 1/2 hours. Add onions; bake 1 hour longer or until meat is tender. Sprinkle with chives. Serve on rice.

8 servings