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