BEEF BOURGUGINON

BEEF BOURGUGINON

Yield: 4 servings
If you don't want to use wine................make something else!

5 medium onions sliced
1 lb. baby carrots or carrots cut in large pieces
2 tsp. shortening
1 tsp. salt
1/2 tsp. crushed thyme
1 1/2 tbs. flour
1 1/2 C. red burgundy
1/2 lb. fresh mushrooms
2 lb. stew meat
1/2 tsp. crushed marjoram
1/8 tsp. pepper
3/4 C. beef stock

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 minute. Stir in burgundy. Cover, simmer until meat is
tender, 1 1/2 to 2 hours.

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
minutes, or until heated through.

SERVE OVER COOKED NOODLES with a salad a french bread.