Beef Borguignonne

1 (3 pound) lean beef chuck, cubed
1/2 cup shortening
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup beef consommé
2 to 3 cups dry red wine
1 (4 ounce) can mushrooms or 1/2 pound fresh
    mushrooms, sautéed in 2 tablespoons butter
12 small white onions, parboiled

Brown meat in shortening; add flour and seasonings. Stir well. Pour into 2-quart casserole. Add broth and wine. Bake 2 hours at 300 degrees F.

Add mushrooms and onions. May add more broth and wine, if dry. Bake 1 1/2 hours more, perhaps lowering oven temperature.

Skim fat from gravy. Serve with mashed potatoes, noodles or rice.

Yields 8 to 10 servings.

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