Burgundy Beef

Directions

1. 1
   Fry peeled whole onions in bacon drippings until brown; remove to separate dish.
2. 2
   Cut beef into 1-inch cubes and saute in drippings.
3. 3
   When nicely browned, sprinkle 1 1/2 tablespoons flour and a pinch of thyme, marjoram, salt and pepper.
4. 4
   Add 1/2 cup bouillon and 1 cup wine.
5. 5
   Stir mixture well, then let simmer slowly (barely bubble).
6. 6
   If liquid boils away, add more bouillon and wine (1 part stock to 2 parts wine).
7. 7
   When meat has cooked 3 3/4 hours, add onions and 1 pound mushrooms.
8. 8
   Cook 1 more hour or until tender.
9. 9
   Gravy should be thick and dark brown.
10. 10
    Serve over rice.