2 lbs. lean beef cut in 1 inch cubes
5 med. sized onions, thinly sliced
1/2 c. beef bouillon
1/2 lb. fresh mushrooms
2 tbsp. salad oil
Generous pinch each of marjoram, thyme, salt, pepper
1 c. Burgundy wine

In heavy skillet, fry onions in salad oil until brown. Remove. In same skillet, saute beef cubes until brown on all sides, adding more oil if needed. Sprinkle beef with flour and seasonings. Add beef bouillon and wine. Mix well. Simmer as slowly as possible for 3 1/2 hours.