Beef Burgundy

5 onions thinly sliced

2 lbs stew meat, cubed

1 1/2 tbs flour

1/2 lb fresh mushrooms, sliced

1 tsp salt

1/4 tsp marjoram

1/4 tsp dried thyme

1/8 tsp pepper to taste

3/4 cup beef broth

1 1/2 cup burgundy wine

 

Place onions in slow cooker.  Dredge meat in flour and add to slow cooker.  Add mushrooms, salt, spices.  Pour in broth and wine.  Cover and cook on low for 8 to 10 hours.  Serve over cooked noodles.