5 med. onions, thinly sliced
1 to 2 tbsp. vegetable oil
2 lb. boneless beef chuck, cut into 1 1/2 in. cubes
2 tbsp. flour
1/2 c. beef bouillon
1 c. dry red wine
1/2 lb. fresh mushrooms, sliced
1 c. rice or noodles
Salt, pepper, thyme, marjoram, to taste

Cook onions in oil in a large heavy skillet until brown; remove and reserve. Add beef to skillet and brown well, adding more oil if needed. Sprinkle with flour and seasoning over beef. Stir in bouillon and wine. Cover and cook over low heat 2 1/2 to 3 hours, or until beef is tender. Add more bouillon and wine (one part bouillon to two parts wine) if needed to keep beef covered with liquid. When beef is tender, return onions to skillet. Add mushrooms. Cover and cook 30 minutes, adding more liquid if needed. Cook rice according to package directions.

Serve beef over rice.

Makes 6 servings.