2 tbsp. shortening
5 onions, sliced
1/2 lb. mushrooms, sliced
2 lb. beef, boneless chuck, 1 inch cubes
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 c. beef broth
1 1/2 c. red burgundy

Melt shortening in large skillet. Add onions and mushrooms, cook and stir until tender. Remove and drain vegetables. Brown meat in same skillet, adding shortening, if necessary. Remove from heat.

Sprinkle next 4 seasonings over meat. Mix flour and broth and 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.

Liquid should always cover meat. Gently stir in onions and mushrooms, cook uncovered, 15 minutes more.