2-1/2 lbs lean boneless beef chuck, cut into 1-1/2 inch pieces
1 teaspoon dried marjoram leaves
1 teaspoon 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
* 1/2 lb medium carrots, cut into 1 inch pieces may be substituted.
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.