BEEF BURGUNDY

This is easy and takes no time at all. It is really impressive when served in a wide, shallow bowl, along side a big salad and crusty French bread.

2 T shortening
1t salt
5 medium onions (I love big, sweet onions sliced really thick)
1/4 t marjoram leaves
1/2 lb mushrooms (I like lots and also sliced thick)
1/4 t thyme leaves
2 lb boneless beef (Chuck or round) cut into 1-inch cubes
1-1/2 T flour
3/4 c beef broth***
1-1/2 c red burgundy

Melt shortening in large skillet. Cook & stir mushrooms & onions til onions are tender (I like them crisp-tender); remove vegetables.

In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat.

Mix flour & broth; stir into skillet. Heat to boiling, stirring constantly.
Boil & stir 1 minute.

Stir in wine. Cover & simmer 1-1/2 to 2 hours or til meat is tender. (Liquid should always just cover meat. If necessary, add more broth & wine--1 part broth to 2 parts wine.)

Gently stir in onions & mushrooms; cook til heated through.

Serve over wide egg noodles.

***Beef broth can be made by dissolving 1 beef bouillon cube in 3/4 c boiling water or you can use canned broth.

Makes 4-6 servings.