Yield: 4 Servings
Measure | Ingredient |
---|---|
5 \N | Medium onions sliced |
2 teaspoons | Shortening |
1 teaspoon | Salt |
½ teaspoon | Crushed thyme |
1½ tablespoon | Flour |
1½ cup | Red Burgundy |
½ pounds | Fresh mushrooms |
2 pounds | Stew meat |
½ teaspoon | Crushed marjoram |
⅛ teaspoon | Pepper |
¾ cup | Beef stock |
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, 1½ 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.