Burgundy Beef

Directions

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 1¼ 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.