Burgundy Beef

2 lb top round - cubed
1 yellow onion - diced
1 cup beef broth
1 cup burgundy wine
1 lb sliced mushroooms
1 T butter
Thyme and Pepper

Melt butter in large skillet, add onion and cook until soft. Add beef and brown. Pour in red wine and beef broth, add thyme (I use freshly grown) and pepper, lower heat, cover, and simmer for 2-3 hours. Check occasionally and add more liquids as necessary. (I usually choose to add wine only). The last 10 minutes I uncover, add the mushrooms, and add a little more thyme.

======================= Burgundy Beef
Servings: 12

4 lb Beef round steak, 1 in thick
1/4 cup Shortening or bacon fat
5 lg Onions, sliced
1 lb Mushrooms, sliced
3 Tbsp All-purpose flour
2 tsp Marjoram leaves, chopped fresh, or
1/4 tsp Dried marjoram leaves
1 ts Thyme leaves, chopped fresh Or 1/4 tsp Dried thyme leaves
2 tsp Salt
1/4 tsp Pepper
1 cup Beef broth
2 cup Red Burgundy or red wine

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.