1 large onion, chopped
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 pounds stew beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1 1/2 cups red wine
1 1/2 cups beef broth
20 pearl onions, trimmed and peeled
1/2 pound mushrooms, quartered
Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate. Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside. Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture. Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth. Return the pork and onions to the pot and cover. Simmer for 1½ hours. Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more. When the onions are fork-tender, the stew is done.