Peel whole onions.

Fry peeled whole onions in bacon drippings until brown.

Remove onions to a separate dish.

Cut beef into 1-inch cubes.

Saute beef cubes in bacon drippings until nicely browned.

Sprinkle flour, thyme, marjoram, salt and pepper over the browned beef.

Add beef bouillon and red wine.

Stir the mixture well.

Simmer slowly (barely bubble).

If liquid boils away, add more bouillon and wine in a 1:2 ratio.

Cook for 3 hours and 45 minutes.

Add onions and mushrooms.

Cook for 1 more hour or until beef is tender.

Ensure gravy is thick and dark brown.

Serve over rice.