4 tbsp. butter
4 med. onions, thinly sliced
2 lb. lean chuck, cubed
3 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. thyme
1 can beef bouillon
2 c. dry red wine
6 oz. canned mushrooms, drained
1 tsp. liquid gravy seasoning

Melt 2 tablespoons butter; add onions. Saute 10 minutes. Remove from pan. Add remaining butter; brown meat. Add flour, seasonings, bouillon and 1 cup wine. Bring to a boil, simmer covered for 3 hours. Add onions, mushrooms, gravy seasoning and 1 cup wine. Bring to a boil, simmer for 30 minutes. Serve over noodles. Freezes well.