Serves: 8
Total Calories: 102

2 tablespoons margarine or butter
5 medium onions, sliced
6 cups sliced mushrooms (1 pound)
3 pounds beef stew meat, cut into 1-inch cubes
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon chopped fresh or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 cups beef broth
3 tablespoons all-purpose flour
3 1/2 cups red Burgundy
French bread, if desired

1. Melt margarine in Dutch oven or 3-quart saucepan over medium heat. Cook onions and mushrooms in margarine about 10 minutes, stirring occasionally, until onions are tender. Remove vegetables from Dutch oven drain and reserve.
2. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown drain. Sprinkle with salt, marjoram, thyme and pepper.
3. Mix broth and flour pour over beef. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in Burgundy. Cover and simmer 1 1/2 to 2 hours, stirring in onions and mushrooms 5 minutes before end of simmer time. Serve in bowls with bread for dipping into sauce.

1 SERVING: Calories 550 (Calories from Fat 315) Fat 35g (Saturated 14g) Cholesterol 100mg Sodium 890mg Carbohydrates 13g (Dietary Fiber 2g) Protein 33g.

Nutritional Facts:

Serves: 8
Total Calories: 102
Calories from Fat: 10

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