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. Sauté mushrooms in 3 tablespoons margarine until lightly browned; remove and set aside. Add beef; cook until well browned. Remove and set aside. Sauté 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.