Burgundy Beef

Ingredients

4 pounds beef round steak, 1 in thick
1/4 c shortening or bacon fat
5 lg onions, sliced
1 pound mushrooms, sliced
3 T flour
2 ts marjoram leaves, chopped or 1/4 ts dried
1 ts thyme leaves, chopped or 1/4 ts dried
2 ts salt
1/4 ts pepper
1 c beef broth
2 c red Burgundy or red wine

Instructions

Servings: 12. Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired. You may substitute apple juice or additional beef broth for wine.