Beef Burgundy - cooking recipe

Ingredients

4 Tbsp. butter or bacon drippings
7 medium onions, sliced
2 lb. lean chuck, cubed
3 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. marjoram leaves
1 (6 oz.) can sliced mushrooms
1 (10 1/2 oz.) can bouillon (undiluted)
2 c. dry red Burgundy
1 tsp. liquid gravy seasoning

Preparation

Melt 2 tablespoons butter in 6-quart Dutch oven.
Add onions and saute until soft.
Remove onions from pan.
Add remaining butter and brown beef cubes, 1/2 at a time.
Return all meat to pan and toss with flour.
Add salt, pepper, marjoram, thyme, bouillon and 1 cup wine.
Bring mixture to boil and simmer 30 minutes.
Taste before serving.
Correct seasoning, if necessary. Ladle into serving casserole.