1 clove garlic, minced
1/4 c. oil
4 med. onions, sliced
1/2 lb. mushrooms, quartered
2 lbs. beef (boneless chuck), cut into 1 inch cubes
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. marjoram
1/2 c. flour
1 c. beef broth
1 1/2 c. red burgundy wine

In a large skillet saute onions and mushrooms in oil. Remove and set aside. Brown meat in same skillet. Sprinkle next four ingredients over meat. Combine flour and broth. Add to skillet. Bring to a boil and stir constantly for about 1 minute. Stir in the wine; cover and simmer 1 1/2 to 2 hours or until meat is tender. (The liquid should always cover the meat. Add 1 part broth and 2 parts wine as needed). Stir in onions and mushrooms. Cook uncovered for 15 minutes. Makes 6 to 8 servings.