Beef Burgundy(Good With Pop Overs) - cooking recipe

Ingredients

2 lb. beef (or venison) boneless round steak, 1 inch cubes
2 Tbsp. shortening
2 Tbsp. flour
1 tsp. salt
1/4 tsp. dried marjoram
1/4 tsp. thyme leaves
1/4 tsp. pepper
1 c. Burgundy Cooking Wine
1/2 c. beef broth (or stew/soup base)
1 large onion, sliced
8 oz. sliced mushrooms

Preparation

Cook and stir beef in shortening in dutch oven until beef is brown. Mix flour, salt, marjoram, thyme, and pepper. Coat beef with four mixture. Heat beef and remaining ingredients to boiling in dutch oven: reduce heat. Cover and simmer until beef is tender, about 1 1/4 hours. Stir in 2 to 3 tsp. browning sauce if desired. You can put this over noodles or beside potatoes.