Ma Cusson’s Boeuf Bourguignon

3 lbs cubed beef
1/4 c shortening
3 tbs flour
1 1/2 tsp salt
1/2 tsp dried thyme
1 c canned condensed beef broth
1 c dry red wine
1/2 lbs fresh or 1 - 4oz can mushrooms
12 small white onions
Pepper to taste

Brown meat cubes in hot shortening in large skillet.
Stir in flour, salt, pepper and thyme scraping bottom of skillet.
Pour mixture into 2 qt casserole.
Pour beef broth and wine over mixture.
Cover casserole, bake for 2 hours.
Add mushrooms and onions.
Bake for 1 hour to 1 1/2 hour longer or until meat is tender.
Remove from oven and skim excess fat from casserole.

NOTE: If additional liquid is desired, add equal amounts of beef broth and wine when adding mushrooms and onions.

Serves 8

Mom used only 1/4 c wine and extra broth to equal 1 cup.
(total of 1 3/4 c broth, 1/4 c wine)