Recipe - Beef Bourginon

One fourth cup Butter or margarine
3 pound Chuck; cut in 1inch cubes
6 md Onions; cut or sliced up
1 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Thyme
One half teaspoon Marjoram
2 cup Beef broth
1 One half cup 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 One half 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 A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.