Burgundy Beef - cooking recipe

Ingredients

1/2 c. beef bouillon
1 c. dry red wine
1 lb. fresh mushrooms
2 lb. lean beef
2 Tbsp. bacon drippings
1 1/2 Tbsp. flour
5 medium onions
marjoram
thyme
salt and pepper

Preparation

Fry peeled whole onions in bacon drippings until brown; remove to separate dish.
Cut beef into 1-inch cubes and saute in drippings.
When nicely browned, sprinkle 1 1/2 tablespoons flour and a pinch of thyme, marjoram, salt and pepper.
Add 1/2 cup bouillon and 1 cup wine.
Stir mixture well, then let simmer slowly (barely bubble).
If liquid boils away, add more bouillon and wine (1 part stock to 2 parts wine).
When meat has cooked 3 3/4 hours, add onions and 1 pound mushrooms.
Cook 1 more hour or until tender.
Gravy should be thick and dark brown.
Serve over rice.