Burgundy Beef

Serves: 4 – 6

Ingredients:

2 tablespoons shortening

5 medium onions, sliced

½ pound mushrooms, trimmed and sliced

2 pounds boneless beef chuck or round steak cut into 1 – inch cubes

1 teaspoon salt

¼ teaspoon marjoram leaves

¼ teaspoon thyme leaves

1/8 teaspoon pepper

1 ½ tablespoons flour

¾  cup beef broth*

1 ½ cup red Burgundy

Method:

Melt shortening in a large skillet. Cook and stir onions and mushroom until onions are tender; remove vegetables.

In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in wine. Cover nad simmer 1 ½ to 2 hours or until meat is tender. (Liquid should always just cover the meat. If necessary, add more broth and wine – 1 part broth to 2 parts wine)

Gently stir in onions and mushrooms; cook 15 minutes or until heated through.

*Beef Broth: it can be made by dissolving 1 beef bouillon cube or 1 teaspoon instant beef bouillon into ¼ cup boiling water. Or use canned beef broth.

·         A robust yet glamorous stew. Serve with a huge salad and thick toasted slices of French bread.