Burgundy Beef Stew

Ingredients

2 T. shortening

5 medium onions, sliced

1/2 pound mushrooms, trimmed and sliced

2 pounds boneless beef chuck orround steak, cut into 1-inch cubes

1 t. salt

1/4 t. marjoram leaves

1/4 t. thyme leaves

1/8 t. pepper

1 1/2 T. flour

3/4 cup beef broth

1 1/2 cups red Burgundy

Procedure

Melt shortening in large skillet.  Cook and stir onions and mushrooms 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 1 minute.  Stir in wine.  Cover and simmer 1 1/2 to 2 hours or until meat is tender.  (Liquid should always just cover meat.  If necessary, add more broth and wine-1 part broth to 2 parts wine.)

 

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

 

4-6 servings

 

Serve with salad and hot French bread!

Serving Information

• Serves:
• Fat: g
• Calories: