3 c. thinly sliced onions
1/4 c. bacon fat
2 lb. beef chuck cut in 1 inch cubes
1 1/2 tbsp. all purpose flour
1/8 tsp. marjoram
1 c. burgundy wine
1 tsp. salt
1/2 can beef broth
1/2 tsp. thyme
1 (10 oz.) can mushrooms
1/4 tsp. pepper

Cook onion in bacon fat until brown, remove and set aside. Sprinkle flour and seasonings over meat. Stir in beef broth and wine. Cover, bring to the steaming point - turn to low and simmer 1 1/2 hours. Then add onions and mushrooms. If gravy is too thick, add more beef broth. Cook 1 hour longer over low heat. Serve over rice or noodles.