1
cup red Burgundy or other dry red wine or tomato juice
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Steps
1
Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
2
Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
3
Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
4
Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
5
Add mushrooms and onions; heat through, stirring occasionally.
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If both wine and tomato juice are not for you, use apple juice instead.
Ready to cry at the thought of slicing 3 large onions? Frequently rinse onion pieces under cold water between chopping to hold back the tears.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
75 mg
Sodium
650 mg
Potassium
720 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
30 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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