Here’s an easy version of a French favorite that would be so good in front of the fire.
2-1/2 lbs. bottom round cubes
12 oz baby carrots, fresh, frozen or canned
8 oz small whole mushrooms or large quartered mushrooms
3/4 tsp dried marjoram leaves
1/4 tsp salt
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. Combine salt, marjoram and pepper; sprinkle over bottom round cubes. Brown beef (half at a time) in oil in Dutch oven. Pour oil 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. Combine water and cornstarch; gradually stir into broth and cook until thickened, about 10 minutes. Sprinkle with parsley.