Rating: 4.5 stars
24 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Can be served over rice or noodles.

Recipe Summary

prep:
20 mins
cook:
2 hrs 14 mins
total:
2 hrs 34 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.

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  • 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.

  • Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Cook's Notes:

Substitute olive oil for the vegetable oil if desired.

Add beef broth and wine (1 part broth to 2 parts wine) as needed in step 2 to keep beef barely covered.

Nutrition Facts

350 calories; protein 19.7g; carbohydrates 16.2g; fat 20.7g; cholesterol 57.7mg; sodium 97.3mg. Full Nutrition
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