Beef Bourguignonne 2

2 hours Prep: 15 minutes Cook: 2 hours

496 calories per serving view nutrition facts

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5	each	onions	medium, sliced
2	teaspoons	vegetable shortening
1	teaspoon	salt
1/2	teaspoon	thyme	crushed
1 1/2	tablespoons	flour, all-purpose
1 1/2	cups	red wine	burgundy
1/2	pound	mushrooms	fresh
2	pounds	stewing beef
1/2	teaspoon	marjoram	crushed
1/8	teaspoon	black pepper
3/4	cup	beef stock	prefer veal stock if possible

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.

Brown meat in same skillet; add more shortening as necessary.

Remove from heat. Sprinkle seasonings over meat.

Mix flour and beef stock; pour into skillet.

Heat to boiling, stirring constantly. Boil 1 min.

Stir in Burgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr.

The liquid should always just cover the meat.

If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.

Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

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Serving Size 314g

Amount per Serving

Calories 496 55% of calories from fat