Recipe for Beef Bourguignonne Ii


5 each medium onions sliced
1/2 lb fresh mushrooms
2 teaspoon shortening
2 lb stew meat
1 teaspoon salt
1/2 teaspoon crushed marjoram
1/2 teaspoon crushed thyme
1/8 teaspoon pepper
1 1/2 tablespoon flour
3/4 cup beef stock
1 1/2 cup red burgundy


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.

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