Beef Bourguignonne

  • 3 medium white onions, sliced
  • 1/2 lbs mushroom,s sliced
  • 2 tsp vegetable shortening
  • 2 lbs stew beef
  • 1 tsp salt
  • 1/2 tsp ground marjoram
  • 1/2 tsp dried thyme
  • 1/8 tsp freshly ground black pepper
  • 1 1/2 Tbsp all-purpose flour
  • 3/4 cup beef broth
  • 1 1/2 cups red wine
bourguignon 1

In a skillet cook and stir sliced onions and sliced mushrooms in hot shortening until the onions are tender; remove and set aside.

Brown stew beef in the same skillet; remove and set aside. Sprinkle salt, marjoram, thyme, and pepper over the meat.

In the skillet mix flour and beef broth. Heat to boiling, stirring constantly. Boil for 1 minute. Stir in red wine. Cover and simmer until the meat is tender, about 1 1/2 to 2 hours.

The liquid should always just cover the meat; if necessary, add water. Stir in the onions and mushrooms; cook uncovered for 15 minutes.

Servings: 4
Submitted by: Recipe Group Member