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Classic Beef Burgundy

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 flour

Combine beef, 3/4 cup wine and onion. Cover; refrigerate overnight.

Drain beef cubes; set aside. Strain and reserve liquid. Saut?mushrooms in 3 tablespoons margarine until lightly browned; remove and set aside. Add beef; cook until well browned. Remove and set aside. Saut?sliced onion, carrots, parsley and garlic in remaining 1 tablespoon margarine until onions are tender. Add meat, marjoram, thyme, pepper, bay leaf, marinade and 1 cup water. Cover and simmer 2 hours, or until meat is tender.

Dissolve flour in remaining 1/4 cup water; add to beef mixture. Add mushrooms and cook until mixture thickens, about 5 minutes. Stir in remaining wine.

Makes 6 servings.

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