This is everything you need to make it. Well, and a little water and a whole lot of patience.
5 medium onions sliced
4 tblsp oil
2 pounds lean beef cubed
1 1/2 tblsp flour
1/4 tsp marjoram
1/4 tsp thyme
1 1/2 tsp salt
1/2 tsp pepper
1/2 pound mushrooms sliced
cook onions until tender
I would suggest using half the oil and saving the other half for....
remove onions from pot
put beef in pot (with the left over oil)
sprinkle with flour and seasonings
brown the beef
it's getting there.
add 1/2 cup bouillon and 1 cup red wine
and simmer slowly, stirring occasionally for 1 1/2 to 2 hours. Phew. Adding more bouillon and wine as required to keep meat covered. The recipe advises 1 part bouillon and 2 parts wine. That can add up to a LOT of wine so if you don't want it too strong, just use your better judgement.
Return onions to the pot and add mushrooms.
Top up your liquid if required. Simmer for another 1/2 to a full hour stirring occasionally and keeping an eye on your liquid levels. Especially if you are drinking any of that wine.
If you want it a bit thicker, just add some cornstarch mixed with a little water and simmer a tad longer.
Serve in hand thrown pottery bowls. They make everything look and taste better.
I put it on rice but noodles are just as good.
By this time your kitchen looks like this....
Because you have been cleaning up as you go...right? And, if your husband is anything like mine he will say, "Now that was a nice easy meal for you to prepare on such a hot day, wasn't it? Bless them, they haven't a clue.
I'll forgive him because I have lots left over in the fridge for tomorrow night and all I have to do is warm it up.
That beef was so tender.......OMG it was good.