2 tbsp. shortening
5 med. onions, sliced
1/2 lb. mushrooms, trimmed & sliced
2 lbs. boneless beef chuck or round steak, cut into 1 inch cubes
1 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 c. beef broth
1 1/2 c. red burgundy
1 bouillon cube or 1 tsp. instant to 3/4 c. boiling water or canned broth

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 15 minutes or until heated through. 4 to 6 servings.