Beef Bourguignonne
Ingredients
- 5 medium onions sliced
- 2 ts shortening
- 1 ts salt
- 1/2 ts crushed thyme
- 1 1/2 tb flour
- 1 1/2 c red burgundy
- 1/2 pound fresh mushrooms
- 2 pounds stew meat
- 1/2 ts crushed marjoram
- 1/8 ts pepper
- 3/4 c beef stock
Instructions
Yield: 4 servings. 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 minute. Stir in burgundy. Cover, simmer until meat is tender, 1 1/2 to 2 hours. 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 minutes, or until heated through.
