Ben Weaver Beef Burgundy

From the Aunt Bee's Mayberry Cookbook

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 1⁄4 cup shortening
• 3  lbs lean beef chuck, cubed
• 3  tablespoons flour
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried thyme
• 1  can condensed beef broth
• 1  cup dry red wine
• 1⁄2 lb fresh mushrooms, sliced or 1 (4 ounce) can mushrooms
• 1  large onion, chopped

Directions

1. About 4 hours before dinner, heat the shortening in a large skillet until melted.
2. Brown meat.
3. Stir in flour, salt, pepper, and thyme, scraping the bottom of the skillet well.
4. Turn into a 2-quart casserole.
5. Pour the beef broth and wine over the meat.
6. Cover and bake in a 325° oven for 2 hours.
7. Add mushrooms and onions.
8. If the mixture seems dry, add more beef broth and wine in equal portions.
9. Continue to bake for 1 hour and 30 minutes, until the meat is tender.
10. Remove and skim the fat from the gravy, if necessary.
11. Serve over mashed potatoes.