25 ml margarine or butter 2 tbsp
5 medium onions, sliced
1.5 L mushrooms, sliced 6 cup
1.5 Kg beef stew meat, cubed 3 lb
2 garlic cloves, finely chopped
10 ml salt 2 tsp
5 ml fresh marjoram leaves, chopped 1 tsp
5 ml fresh thyme leaves, chopped 1 tsp
1 ml pepper 1/4 tsp
750 ml beef broth 3 cup
45 ml all-purpose flour 3 tbsp
875 ml red burgundy 3 1/2 cup
4 medium red potatoes, diced
french bread
Melt margarine in saucepan over medium heat; add onions and mushrooms and cook about 10 minutes, stirring occasionally, until onions are tender. Remove vegetables from saucepan and reserve. Cook beef and garlic in same saucepan over medium heat, stirring occasionally, until beef is brown. Sprinkle with salt, marjoram, thyme and pepper. Mix broth and flour until smooth and pour over beef. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in burgundy. Cover, reduce heat and simmer 1 1/2 to 2 hours, stirring in onions, mushrooms and potatoes 15 minutes before end of simmer time. Serve in bowls with bread for dipping into sauce.
Serves 8