1 lb. boneless beef chuck roast, cut into 3/4-inch cubes
1 clove garlic, minced
3/4 c. beef broth
3/4 c. dried marjoram, crushed
1/4 tsp. pepper
3 c. whole fresh mushrooms
8 oz. pearl onions or 2 c. frozen small whole onions
2 tbsp. all-purpose flour
3 c. hot cooked noodles
2 tbsp. cooking oil
1 large onion, chopped
1 1/2 c. Burgundy
1 tsp. dried thyme, crushed
1/2 tsp. salt
2 bay leaves
4 medium carrots, cut into 3/4-inch long pieces
1/4 c. cold water
2 slices cooked crisp bacon, crumbled

In a large pot or Dutch oven, cook half of the meat in 1 tablespoon of the hot oil until meat is browned. Remove meat from pan. Add remaining oil, remaining meat, the chopped onion and garlic. Cook until meat is browned and onion is tender. Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add the mushrooms, carrots and the pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes more or until tender. Discard bay leaves. Combine cold water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve with noodles.

Makes 6 servings.