Beef Burgundy

Recipe Description

Recipe Ingredients

4 lbs. Steak or chuck cut into 1 inch cubes
¼ cup shortening
1 lb. Fresh mushrooms, sliced (canned, drained may be substituted)
3 tablespoons flour
2 teaspoons salt
¼ teaspoon marjoram
¼ teaspoon thyme
¼ teaspoon pepper
1 cup beef bouillon made with 2 cubes diluted in 1 cup water
2 cups burgundy
5 large onions, sliced

Instructions

Brown meat in shortening in dutch oven. Remove meat and set aside. Cook and stir onions and mushrooms in same pot until tender. Remove vegetables, cover and refrigerate. Sprinkle meat with flour and seasonings and return to dutch oven. Add bouillon and wine. Cover and simmer 1 ¼ to 1 ½ hours (until meat is tender). Liquid should just cover meat. If necessary add more bouillon and wine always using 1 part bouillon to 2 parts wine. Refrigerate. About 25 minutes before serving, combine vegetables and meat in dutch oven and heat gently until very hot. Serve over noodles or rice. Better when made a day ahead. Freezes well.