From the “Betty Crocker Recipe Card Library” published in 1971
2 tablespoons shortening
5 medium onions, sliced
1/2 pound mushrooms, trimmed and sliced
2 pounds boneless beef chuck or round steak, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon marjoram leaves 1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 1/2 tablespoons flour
3/4 cup beef broth*
1 1/2 cups red Burgundy
Melt shortening in large skillet. Cook and stir onions and mushrooms until onions are tender; remove vegetables. In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine. Cover and simmer 11/2 to 2 hours or until meat is tender. (Liquid should always just cover meat. If necessary, add more broth and wine-1 part broth to 2 parts wine.) Gently stir in onions and mushrooms; cook 15 minutes or until heated through. 4 to 6 servings.
Beef broth can be made by dissolving 1 beef bouillon cube or 1 teaspoon instant beef bouillon in 3/4 cup boiling water. Or use canned beef broth.