Classic Beef Burgundy

Ingredients

• 1 (1 1/2 pound) round steak, cut into 1 1/2 inch cubes
• 1 cup dry red wine
• 1 small onion, quartered
• 1/2 pound small mushrooms
• 4 tablespoons unsalted margarine
• 3 cups sliced onion
• 2 cups diced carrots
• 1/4 cup chopped parsley
• 2 cloves garlic, crushed
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon thyme, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 1/4 cups water
• 2 tablespoons all-purpose flour

Instructions

1. Combine beef, 3/4 cup wine and onion. Cover; refrigerate overnight.
2. Drain beef cubes; set aside. Strain and reserve liquid.
3. Sauté mushrooms in 3 tablespoons margarine until lightly browned; remove and set aside.
4. Add beef; cook until well browned. Remove and set aside.
5. Sauté sliced onion, carrots, parsley and garlic in remaining 1 tablespoon margarine until onions are tender.
6. Add meat, marjoram, thyme, pepper, bay leaf, marinade and 1 cup water. Cover and simmer 2 hours, or until meat is tender.
7. Dissolve flour in remaining 1/4 cup water; add to beef mixture.
8. Add mushrooms and cook until mixture thickens, about 5 minutes.
9. Stir in remaining wine.