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Beef Bourguignonne

3 medium white onions, sliced
1/2 pound mushroom,s sliced
2 teaspoons vegetable shortening
2 pounds stew beef
1 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons all-purpose flour
3/4 cup beef broth
1 1/2 cups red wine

1. In a skillet cook and stir sliced onions and sliced mushrooms in hot shortening until the onions are tender; remove and set aside.
2. Brown stew beef in the same skillet; remove and set aside. Sprinkle salt, marjoram, thyme, and pepper over the meat.
3. In the skillet mix flour and beef broth. Heat to boiling, stirring constantly. Boil for 1 minute. Stir in red wine. Cover and simmer until the meat is tender, about 1 1/2 to 2 hours.
4. The liquid should always just cover the meat; if necessary, add water. Stir in the onions and mushrooms; cook uncovered for 15 minutes.

Makes 4 servings.