2 lb. lean beef
2 tbsp. butter
2 tbsp. sherry (optional)
3 tbsp. flour
12 sm. white onions
12 lg. mushrooms, quartered
1 tsp. tomato paste
1 tsp. meat glaze (bovril, torex or other concentrate)
1 c. beef consomme
1 c. red wine
1/2 tsp. bay leaf powder or 1 bay leaf
1/2 tsp. thyme
1/2 tsp. marjoram

Substitutes: 2 tablespoons catsup. 2 cubes beef bouillon in 1 cup water.

Cut beef into 1 1/2 inch cubes. Brown quickly in hot butter. Pour sherry over meat. Remove from pan and saute onions and mushrooms lightly in butter left in pan. Stir in tomato paste, meat glaze and flour. Slowly add consomme and 1/4 cup of red wine stirring until it comes to a boil. Add beef, thyme, bay leaf and marjoram.

Balance of cooking can be done in either Dutch oven or in the pan over low heat on top of stove. Time approximately 2 1/2 hours. Add remainder of red wine while cooking. Serves 6 to 8.