Categories: Beef 
      Yield: 4 servings 
  
      5 ea Medium onions sliced              1/2 lb Fresh mushrooms 
      2 ts Shortening                          2 lb Stew meat 
      1 ts Salt                              1/2 ts Crushed marjoram 
    1/2 ts Crushed thyme                     1/8 ts Pepper 
  1 1/2 tb Flour                             3/4 c  Beef stock 
  1 1/2 c  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.