Recipe: McCall's Beef in Burgundy

Hi Kelly;
I don't have that series of cookbooks, but I do have a 1963 edition large McCall's cookbook with this recipe in it. Hope this is the one.
BEEF IN BURGUNDY WITH GNOCCHI
1/4 cup butter or margarine
1/4 cup salad oil
1 1/4 lbs. small white onions
4 lb. chuck, trimmed, cut into 2" cubes
2 1/2 Tbsp. potato flour, or 1/4 cup unsifted all-purpose flour
1 tsp. meat extract paste
1 Tbsp. tpmato paste
3 cups burgundy
1/4 tsp. pepper
2 bay leaves
1/2 tsp. dried thyme leaves
1/2 tsp.dried marjoram leaves
4 parsley sprigs
3/4 lb.mushrooms, washed
chopped parsley
gnocchi
Preheat oven to 325*. In a 4 quart dutch oven, heat butter and oil, saute onions 5 minutes, remove. add beef a third at a time, to fat; brown well on all sides and remove.
Remove pan from heat, discard all but 1 Tbsp. fat. Stir in the flour, meat extract paste and tomato paste, until smooth.
Gradually add burgundy, stirring until smooth. Then add beef, pepper, herbs, parsley sprigs, and mushrooms, stirring until well mixed. Bake covered, 1 1/2 hours.
Add onions; bake 1 hour longer, or until meat is tender. Sprinkle with chopped parsley. Serve with gnocchi. Makes 8 servings.