Recipe: Beef Bourguignon (using beef chuck)

BEEF BOURGUIGNON

3 tablespoons shortening
1/2 pound fresh mushrooms, cleaned and sliced
6 small onions, sliced
2 pounds boneless beef chuck, cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram leaves
1 1/2 tablespoons flour
3/4 cup beef broth (plus 1/3 cup more beef broth, as needed)
1 1/2 cups burgundy wine (plus 2/3 cup more wine, as needed)

In large skillet, brown mushrooms and onions in hot shortening. Cook and stir until onions are tender, remove vegetables and set aside (this will be added after the beef cooks).

Brown meat in same skillet, remove from heat.

Add the salt, pepper, thyme, marjoram and flour, mix well. Stir in 3/4 cup beef broth, return to heat and bring to a boil, stirring constantly. Boil for 1 minute. Stir in 1 1/2 cups Burgundy.

Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Making sure that the broth always covers the meat, if necessary add an additional 1/3 cup broth and 2/3 cup wine.

Stir in the cooked onions and mushrooms, and cook uncovered for 15 minutes or until heated through.

Makes 6 servings