Beef Bourguignonne Ii

Ingredients

5 onions
80 gr mushrooms
8 gr shortening
550 gr stew meat
3 gr salt
1 gr marjoram
1 gr thyme
1 gr pepper
12 gr flour
180 ml beef stock
1 1/2 burgundy

Instructions

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1.5 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----