Charlotte'S Beef Burgundy - cooking recipe

Ingredients

1/4 c. butter
2 onions, chopped
1/4 c. oil
4 lb. chuck roast, cut in 1-inch cubes
1/4 c. flour
1 beef bouillon cube
1 small can tomato paste
3 c. Burgundy wine
1/4 tsp. pepper
2 bay leaves
1/2 tsp. thyme
1/2 tsp. marjoram
1 lb. fresh mushrooms

Preparation

Heat butter; saute onions and remove.
Heat oil and brown beef; remove.
Discard all but a small amount of oil.
Stir in flour, bouillon and tomato paste until smooth.
Add wine, beef, pepper, herbs, onions and mushrooms.
Mix and bake, covered, 3 hours at 325\u00b0.
Serve with rice or noodles.