Beef Burgundy

Ive made this recipe a couple of  times. The meat is so tender and the flavours blend perfectly. Thank you Parade

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• 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

• 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.