Beef Burgundy - cooking recipe

Ingredients

2 lb. lean beef (in 1-inch cubes)
2 Tbsp. bacon drippings
10 small onions
1 1/2 Tbsp. flour
pinch of marjoram, thyme, salt and pepper
1/2 c. beef bouillon
1 c. Burgundy wine
1/2 lb. mushrooms, sliced

Preparation

Peel and brown onions
in bacon drippings.
Remove to a separate dish.
Saute beef\twhen brown and sprinkle flour over it. Add salt, pepper,\tmarjoram
and thyme.
Add bouillon and wine. Stir gently.
Cover
and simmer slowly in 275\u00b0 oven for 3 1/2 hours
(just
barely bubbling occasionally).
After this return onions and mushrooms, sliced and cooked.
Stir and cook 3/4 hour longer, covered.
This
makes
thick brown sauce (add more bouillon if it's too dry as it cooks).