MOBeef Update

From Taste magazine:

Beef Bourguignonne (recipe courtesy of The Beef Checkoff)
Serves 6
2 pounds beef chuck, cut into 1-inch pieces
4 slices bacon, chopped
1/4 cup all-purpose flour
vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon garlic, minced
2 tablespoons dried marjoram leaves, crushed
8 ounces baby carrots
8 ounces fresh pearl onions, peeled
8 ounces mushrooms, halved if large
fresh parsley, chopped (optional)

Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Season beef with salt and pepper. Pour off drippings.

Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil.

Reduce heat; cover tightly and simmer 1 hour. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in
mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. Remove from heat. Skim fat from cooking liquid if necessary. Garnish with parsley if desired.