Beef Bourguignon



  1. Cook half of the meat in 1 tablespoon of the oil until meat is brown.
  2. Remove meat from pan.
  3. Add remaining oil and meat, chopped onion, and garlic to pot and cook until meat is brown and onion is tender.
  4. Drain fat.
  5. Return all meat to pot.
  6. Stir in wine, beef broth, thyme, marjoram, salt, pepper, and bay leaves.
  7. Simmer, covered, 45 minutes, stirring occasionally.
  8. Add mushrooms, carrots, and pearl onions.
  9. Return to boiling, reduce heat and simmer, covered, for 25 to 30 minutes more, stirring occasionally.
  10. Discard bay leaves.
  11. Stir flour and the water into meat mixture.
  12. Cook and stir until thickened and bubbly.
  13. Serve with noodles.
  14. Top with bacon and parsley.