Ingredients
Directions
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.
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