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Ingredients:
- 2-1/2 lbs lean boneless beef chuck, cut into 1-1/2 inch pieces
- 1 TSP dried marjoram leaves
- 1 TSP dried pepper
- 2 cloves garlic, minced
- 2 TBSP vegetable oil
- 1 can (13 1/2oz) single strength beef broth
- 1 cup burgundy wine
- 1/2 lb baby carrots
- 1/2 lb small whole fresh mushrooms
- 1/2 lb peeled pearl onions
- 1/4 cup water
- 2 TBSP corn starch
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Directions:
Combine marjoram and pepper, sprinkle over beef pieces. Heat oil in Dutch Oven over medium heat. Brown beef (half at a time) about 10 minutes. Pour off drippings. Add broth, wine and garlic, stirring to combine. Reduce heat. Cover tightly and simmer 1 hour.
Add carrots. Continue cooking, covered, 30 minutes. Combine wate with cornstarch. Gradually stir into stew. Cook uncovered, stirring occasionally, until thickened, about 10 minutes.
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