| In large skillet, brown mushrooms and onions in hot shortening. Cook and stir until onions are tender, remove vegetables and set aside.
Brown meat in same skillet, remove from heat. Add the salt, pepper, thyme, marjoram and flour, mix well. Stir in the beef broth, return to heat and bring to a boil, stirring constantly. Boil for 1 minute, stir in the Burgundy. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Making sure that the broth always covers the meat, if necessary add 1/3 cup broth and 2/3 cups wine.
Stir in the cooked onions and mushrooms, and cook uncovered for 15 minutes or until heated through.