Beef Burgundy With Rice - cooking recipe

Ingredients

5 medium onions, sliced thin
2 Tbsp. oil
2 lb. stew beef, cut in small cubes
thyme and marjoram
2 beef bouillons, add to 2 c. water
2 c. dry red wine
1/2 lb. fresh sliced mushrooms

Preparation

Brown onions and remove from pan. Add oil. Brown beef well on all sides. Sprinkle beef with flour and seasonings. Stir in bouillon and wine. Simmer slowly for two hours or until tender. Add more bouillon and wine if needed to keep meat covered with liquid.
Return onions and add mushrooms. Cook 30 minutes or longer. Serve over rice.