2 tbsp. shortening
5 medium onions, sliced
1/2 lb. mushrooms, trimmed and sliced
2 lb. boneless beef chuck or round stead (cut in 1 inch cubes)
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 onions and mushrooms until onions are tender; remove vegetables. In same skillet, brown meat; add 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 to 2 hours or until meat is tender. (Liquid should always just cover meat. If necessary add more broth and wine, 1 part broth to 2 parts wine). Gently stir in onions and mushrooms; cook 15 minutes or until heated through.