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Burgundy Beef

5 md Onions, sliced
2 T Oil
2 lb Lean beef, cubed
1/8 t Marjoram, dried
1/8 t Thyme, dried
1/2 T Flour
Salt & pepper to taste
1 c Beef bouillon
1 c Dry red wine
1/2 lb Sliced mushrooms
12 sm New potatoes (optional)


Fry the onions in the oil. Remove and set aside. Add beef and brown well. Sprinkle with flour and seasonings (about a pinch of each) Add bouillon and wine. Stir slightly. Cover and simmer as low as possible or place in a casserole in a 250 degree oven for 3 1/2 hours. Add onions, mushrooms and potatoes and cook until tender, about 45 minutes longer. Could also be done in a slow cooker.

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