Ingredients

• 0.25 cups vegetable oil
• 5 onions , sliced
• 2 pounds lean beef , cut into 1-inch cubes
• 1.5 tablespoons all-purpose flour
• 0.25 teaspoons dried marjoram
• 0.25 teaspoons dried thyme
• freshly ground black pepper to taste
• 1 cup dry red wine , or more as needed
• 0.5 cups beef broth , or more as needed
• 1 , 8 ounce

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
2. 2 Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
3. 3 Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Nutrition per serving