Beef Burgundy

3 medium onions peeled & sliced
2 T vegetable oil
2 lbs boneless beef chuck cut in 1 inch cubes
2 T flour
Salt, pepper to taste
Dash Thyme
Dash Marjoram
½ cup beef broth or boullion
1 cup dry red wine
½ lb fresh mushrooms sliced
4 cups cooked rice

In heavy skillet or dutch oven cook onions in oil until brown. Remove onions from pan. Add beef & more oil if necessary. Stir beef to brown on all sides. Sprinkle beef with flour & seasonings. Stir in broth & wine. Simmer slowly for 2 ½ to 3 hours until meat is tender. If necessary add more broth & wine to keep meat barely covered with the liquid. Return onions to pan, add mushrooms & cook 30 minutes longer. Serve over rice. Makes 6 servings.

If you forgot the wine on your camping trip (something we would never take along) increase the beef broth by 1 cup. It won't be beef burgundy, but it will still be good.

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