2-1/2 pounds lean boneless beef chuck, cut into 1-1/2 inch pieces
3/4 teaspoon crushed dried marjoram
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13-3/4 ounce) can beef broth (about 1-3/4 cups)
1 cup Burgundy wine
2 cloves garlic, minced
1/2 pound baby carrots, or medium carrots, cut into 1-inch chunks
1/2 pound small mushrooms
1/2 pound pearl onions, peeled
1/4 cup water
2 tablespoons cornstarch
COMBINE marjoram and pepper; sprinkle over beef.
HEAT oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch 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 and continue cooking, covered, for 30 minutes.
ADD mushrooms and onions; continue cooking, covered, 30 minutes more.
COMBINE water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.
Makes 8 servings.