3 medium white onions, sliced
1/2 pound mushroom,s sliced
2 teaspoons vegetable shortening
2 pounds stew beef
1 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/2 tablespoons all-purpose flour
3/4 cup beef broth
1-1/2 cups red wine
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.
Makes 4 servings.