BEEF BOURGUIGUON

3-Tbs margarine (or half margarine and half oil)

2-pound beef chuck or stew beef, cut in inch cubes

1 small garlic clove, minced

2 small onions, sliced

3-Tbs flour

1-cup dry Burgundy wine

1/2 cup water

1-1/4 tsp salt

1/2 tsp monosodium glutamate

1/4 tsp black pepper

1/4 tsp marjoram

1/2 tsp oregano

1/2 cup black coffee

1/2 tsp bottled brown gravy coloring

Heat margarine and oil in deep frying pan and brown meat on all sides. Add garlic and onions and cook until onions are soft but not brown. (i'd do this in reverse) Remove meat and onions from pan. Blend flour with remaining oil in pan. Gradually add wine, water seasoning, brown gravy coloring and coffee. Stir until slightly thickend. Return meat and onions to pan and cover. Simmer 1-1/2 hours, or until meat is tender (a job for the crock pot??) For serving next day, cool quickly and refrigerate. At serving time, just bring it to a boil again and let it simmer shile preparing the noodles. (we have added 1 can cream of mushroom soup or mushrooms) Serves 4-5.

from Helen Scott Duguid