2 tbsp. shortening
5 med. onions, sliced
1/2 lb. mushrooms, trimmed & sliced
2 lb. beef chuck or round steak cut into 1" pieces
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

Melt shortening in large skillet. Cook and stir mushrooms and onions until tender, then remove from skillet.

Same skillet, brown meat, add more 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 1/2-2 hours. (Liquid should always just cover meat. Add more if necessary; 1 part broth - 2 parts wine.)

Gently stir in mushrooms and onions; cook 15 minutes or until heated through. 4-6 servings.

Beef broth can be made by dissolving 1 beef bouillon cube or 1 teaspoon instant beef bouillon in 3/4 cup boiling water.