2-1/2 lbs. bottom round cubes of Beef

12 oz. baby carrots, fresh, frozen or canned

1/4 tsp. salt

8 oz. small whole mushrooms or large quartered mushrooms

3/4 tsp. dried marjoram leaves

1/2 tsp. pepper

8 oz. pearl onions, peeled, fresh, frozen, or canned

2 tsp. oil

1 can (13-3/4 oz.) beef broth

1/4 cup water

1 cup good quality Burgundy wine

2 Tbsp. cornstarch

2 cloves garlic, minced

2 Tbsp. chopped parsley

Trim all visible fat from meat. Wash cutting board, utensils and hands with hot soapy water after handling raw meat. Combine salt, marjoram and pepper; sprinkle over bottom round cubes. Brown beef (half at a time) in oil in Dutch oven. Pour off drippings. Add beef broth, wine and garlic, stirring to combine. Cover tightly and simmer 1 hour. Add fresh carrots, continue cooking, covered, 30 minutes. Add mushrooms and pearl onions (and carrots if using frozen or canned) and continue cooking covered, for 30 minutes. Don't interrupt cooking time; partial cooking may enourage bacterial growth. Combine water and cornstarch; gradually stir into broth and cook until thickened, about 10 minutes. Sprinkle with parsley.