Beef Bourguignonne 3 medium white onions, sliced 1/2 pound mushroom,s sliced 2 teaspoons vegetable shortening 2 pounds stew beef 1 teaspoon salt 1/2 teaspoon ground marjoram 1/2 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper 1 1/2 tablespoons all-purpose flour 3/4 cup beef broth 1 1/2 cups red wine In a skillet cook and stir sliced onions and sliced mushrooms in hot shortening until the onions are tender; remove and set aside. Brown stew beef in the same skillet; remove and set aside. Sprinkle salt, marjoram, thyme, and pepper over the meat. In the skillet mix flour and beef broth. Heat to boiling, stirring constantly. Boil for 1 minute. Stir in red wine. Cover and simmer until the meat is tender, about 1 1/2 to 2 hours. The liquid should always just cover the meat; if necessary, add water. Stir in the onions and mushrooms; cook uncovered for 15 minutes. Makes 4 servings
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