Burgundy Beef Stew

By jannycerv

Ingredients

• 2 T. margarine or butter
• 5 med. onions, sliced
• 6 c. sliced mushrooms (1 lb.)
• 3 lb. beef stew meat, cut into 1"cubes
• 2 cloves garlic, finely chopped
• 2 tsp. salt
• 1 tsp. fresh marjoram, chopped
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 3 c. beef broth
• 3 T. all-purpose flour
• 3 1/2 c. red Burgundy French bread (opt.)

Preparation

Step 1

Melt margarine in Dutch oven or 3-quart saucepan over medium heat Cook onions and mushrooms in margarine, about 10 minutes, stirring occasionally, until onions are tender Remove vegetables from Dutch oven; dram and reserve. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Sprinkle with sail, marjoram, thyme and pepper Mix broth and flour, pour over beef Heat to boiling, stirring constantly Boil and stir 1 minute Stir in Burgundy. Cover and simmer 1 1/2 to 2 hours, stirring in onions and mushrooms 5 minutes before end of summer time. Serve In bowls with bread for dipping into sauce Yield: 8 servings.