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A delicious, easy to make meal on a chilly winter day.

Beef Bourguignonne with Mushroom and Carrot

2 1/2 pounds lean boneless beef chuck, cut into 1 1/2-inch pieces
3/4 teaspoon crushed dried marjoram
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13.75-ounce) can beef broth (about 1 3/4 cups)
1 cup Burgundy wine
2 cloves garlic, minced
1/2 pound baby carrots, or medium carrots, cut into 1-inch chunks
1/2 pound small mushrooms
1/2 pound pearl onions, peeled
1/4 cup water
2 tablespoons cornstarch

1. Combine marjoram and pepper; sprinkle over beef.
2. Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.
3. Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.
4. Add carrots and continue cooking, covered, for 30 minutes.
5. Add mushrooms and onions; continue cooking, covered, 30 minutes more.
6. Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.

Makes 8 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.