Beef Bourguignonne 2

Ingredients

5 onions
2 ts shortening
1 t salt
1/2 ts thyme
1 1/2 tb flour
1 1/2 burgundy
1/2 lb mushrooms
2 lb stew meat
1/2 ts marjoram
1/8 ts pepper
3/4 c beef stock

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 1/2 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.