2 lbs. lean beef for stew
3 tbsp. shortening
1 chopped onion
3 (level) tbsp. flour
1 c. Burgundy wine
1 1/4 c. bouillon (or 10 1/2 oz. can)
1 (4 oz.) can mushrooms, or 1 c. sauteed fresh mushrooms
2 tbsp. chopped parsley
1 bay leaf, crushed
1/4 tsp. each thyme, rosemary and marjoram
1/2 tsp. garlic salt
1/2 tsp. pepper
1/4 cloves
6 sm. white onions, parboiled
6 sm. carrots, parboiled
1 c. celery clives, parboiled
1 c. cooked peas (optional)

Cut beef into cubes and brown in hot fat. Add onion, cook until wilted. Sprinkle flour and stir to blend. Add wine, bouillon, undrained mushrooms, parsley and seasonings. Cover tightly and simmer 1 1/4 to 1 1/2 hours. Add parboiled vegetables and cook until done. Add peas just before serving. If using fresh mushrooms, add them last and use 1/2 cup more bouillon.