my mom’s beef burgundy

• ⅛ lb salt pork, diced fine
• 1 large onion, chopped
• 3 Tbsp flour
• ½ tsp salt
• ¼ tsp ground pepper
• 2 lb stewing beef, cut into bite sized pieces
• 1 tsp marjoram, dried
• 1 tsp rosemary, dried
• 1 tsp thyme, dried
• 2 bay leaves
• 1½ cups red wine
• 1½ cups beef broth
• 20 pearl onions, trimmed and peeled
• ½ lb mushrooms, quartered

DIRECTIONS

1. 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.
2. Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
3.  Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
4. Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
5. Return the pork and onions to the pot and cover. Simmer for 1½ hours.
6. Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
7. When the onions are fork-tender, the stew is done. 

   Source :  allrecipes.com