Fry 10 small or 5 medium onions in butter until brown. Remove to separate dish. Brown 2 lbs. lean beef cut into 3/4 inch cubes or 1/2 inch strips 3 inches long in butter or bacon dripping, adding more if necessary. When meat is brown on all sides sprinkle over it 1 1/2 tablespoon flour, a generous pinch of salt, freshly ground pepper, marjoram and thyme. Now add 1 cup beef stock, bouillon or consomme and 1 cup domestic burgundy. Stir the whole mixture up well. Then cook slowly as possible for 3 1/2 to 4 hours. The mixture during this simmering should barely bubble. The liquid will cook away somewhat so when necessary add a little more stock and wine (in proportion to 1 part stock 2 parts wine so as always to keep the beef barely covered.)

After all this has been cooked add cooked onions and 1/2 lb. or 1 lb. of fresh mushrooms and cook for another hour. The sauce should be thick, dark brown and the aroma will be heavenly.

Transfer this to a deep serving dish. Serve with hot rolls and tossed salad. If you have nasturtium in your garden add a few leaves to your tossed salad!

From "Dining with my Friends for the Epicure"