---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Beef Bourguignonne Ii
  Categories: Beef
       Yield: 4 servings
  
       5 ea Medium onions sliced              1/2 lb Fresh mushrooms
       2 ts Shortening                          2 lb Stew meat
       1 ts Salt                              1/2 ts Crushed marjoram
     1/2 ts Crushed thyme                     1/8 ts Pepper
   1 1/2 tb Flour                             3/4 c  Beef stock
   1 1/2 c  Red burgundy                   
  
   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 min.   Stir in BUrgundy. Cover; simmer until
   meat  is tender,  1 1/2 to 2 hr.
     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 min.,
   or until heated through.
  
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