Beef Burgundy Stew - cooking recipe

Ingredients

2 1/2 lb. boneless beef chuck pot roast, cut into 1-inch pan
3/4 tsp. dried marjoram leaves
3/4 tsp. ground pepper
1 can beef broth
1 c. Burgundy wine
2 garlic cloves, crushed
1 bag baby carrots
1/2 lb. small mushrooms, sliced
1 large onion, cut into 1-inch pieces
3 Tbsp. cornstarch
hot cooked noodles

Preparation

Add all ingredients except cornstarch and noodles to crock-pot.
Cook on low for 8 hours.
In cup, dissolve cornstarch mixture into beef.
Bring to a boil.
Cook 1 minute or until thickened.
Serve over hot noodles.