5 onions, sliced
2 lb. chuck roast, cubed
2 cans beef bouillon
1 c. burgundy
2 tbsp. oil
2 tbsp. flour
1 lb. sliced mushrooms
Pinch of marjoram
Pinch of thyme
Salt and pepper to taste

Brown onions in vegetable oil. Remove onions, saute meat that has been dipped in flour. Place sauteed meat and drippings in casserole. Sprinkle spices over meat, add bouillon and wine. Stir. Cover casserole. Place in 250 degree oven for 4 hours. Add onions and mushrooms. Continue in oven for an additional hour. Serve over rice or noodles.