Burgundy Beef - serves 4

4 tbsp shortening or vegetable oil
1 large onion, chopped
3 tbsp flour
1/2 tsp salt
1/4 tsp ground pepper
2 pounds stewing beef plus bones
1/2 tsp marjoram, crumbled
1 tsp thyme, crumbled
1 cup burgundy or other red wine
1 cup beef broth
12 small white onions, trimmed and peeled
1/2 pound mushrooms

Melt the shortening over medium heat in a heavy Dutch oven, add the chopped onion to the melted fat in the pan, slowly cook to a light golden brown, remove, and set aside. Mix the flour, salt, and pepper on a dinner plate and roll the meat in the mixture. Brown the beef, a few pieces at a time, and add the marjoram, thyme, wine, and beef broth.
Return the onion to the pot, cover, and simmer for 1 1/2 hours.
Add the small onions and cook 20 minutes, then add the mushrooms and cook 10 minutes more.
When the onions are fork-tender, the stew is done.