Yields 4 Servings
Ingredients:

5 medium onions sliced
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons crushed thyme
2 tablespoons flour
1 1/2 c red burgundy
1/2 lb fresh mushrooms
1 Beagle (ready to eat)
1/2 teaspoon crushed marjoram
1/8 teaspoon pepper
3/4 cup beef stock

Directions:

Cook and stir onions and mushrooms in hot vegetable oil until onions are tender, drain on paper towels.

Brown the Beagle in same skillet, add more vegetable oil as necessary. Remove from heat. Sprinkle seasonings over the Beagle. Mix flour and stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until Beagle is tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy – 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.