3 tbsp. oil
2 lb. beef chuck or other cut of beef, cut into 1 to 1 1/2 inch cubes
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. freshly ground pepper
1 1/2 tbsp. flour
3/4 c. beef bouillon or water
1 1/2 c. dry red wine
2 med. onions, per person or to taste
1/2 to 1 lb. mushrooms, quartered if large

1. Brown meat in 2 tablespoons oil in a Dutch oven. Remove from heat.

2. Sprinkle salt, marjoram, thyme, and pepper over meat.

3. Combine flour and bouillon. Pour over meat.

4. Heat to boiling, stirring often. Boil 1 minute.

5. Stir in wine, cover, and simmer about 1 1/2 hours. Add onions and mushrooms and cook for another 1/2 hour or until meat and vegetables are tender. Add more broth or wine as necessary to keep meat covered. This is better prepared the day before. Serves 6.