2 tbsp. unsalted butter
1 1/2 lb. round steak, cut into 1 1/2" cubes
1 c. chopped onion
2 cloves garlic, minced
1/4 c. chopped parsley
1 1/4 c. water
1 c. red wine
1 c. sliced carrots
1 c. sliced celery
8 oz. sm. fresh mushrooms
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1/4 tsp. ground black pepper
1 bay leaf
2 tbsp. all-purpose flour
3 c. hot cooked noodles, prepared without added salt

In large heavy pan, over medium-high heat, melt the butter. Add beef cubes; brown on all sides. Remove from pan; set aside. To drippings, add onion, garlic and parsley; cook, stirring occasionally, until tender. Add 1 cup water and wine, stirring to loosen brown bits. Add beef cubes, carrots, celery, mushrooms, marjoram, thyme, pepper and bay leaf. Cover; cook over low heat for 1 1/2 to 2 hours or until meat is tender. Blend remaining water into flour; slowly stir into beef mixture. Cook, stirring until thickened, about 5 minutes. Serve over noodles.