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Melt butter in large skillet, add onion and cook until soft. Add beef and brown. Pour in red wine and beef broth, add thyme and pepper, lower heat, cover, and simmer for 2-3 hours. Check occasionally and add more liquids as necessary. The last 10 minutes uncover, add the mushrooms, and add a little more thyme. If you like a thicker sauce, mix a T of flour with water and pour in to thicken. This goes very will with rice, noodles, or mashed potatoes, and I usually serve with a crusty loaf of french bread and a green salad. (And or course, the rest of the wine!)
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