Title: Beef Bourginon
Categories: Meat
Yield: 6 Servings

1/4 c Butter or margarine
3 lb Chuck; cut in 1-inch cubes
6 md Onions; sliced
1 tb Flour
1 ts Salt
1/4 ts Pepper
1/2 ts Thyme
1/2 ts Marjoram
2 c Beef broth
1 1/2 c Burgundy wine
1 cn (no. 2) mushrooms

Saut‚ onions in butter; set onions aside. Put dry ingredients in a paper
bag; add meat and coat. Brown meat in butter; set aside. Add flour left in
bag to butter; blend well. Add 1/2 cup broth and 1 cup wine to skillet;
blend well. Put meat back into skillet; simmer for 3 hours, adding more of
the broth and wine as it simmers. Add mushrooms and onions; continue
simmering for another hour. Serve in chafing dish. Serves 6.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.