1 beef Shoulder Roast Boneless (2-1/2 to 3-1/2 pounds)
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley leaves (optional)
Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Meanwhile, cut beef roast into 1-inch pieces. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
Nutrition information per serving: 288 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 88 mg Cholesterol; 509 mg Sodium; 12 g Total Carbohydrate; 1.9 g Dietary Fiber; 30 g Protein; 4 mg Iron; 6 mg Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 8.4 mg Zinc; 39.4 mcg Selenium; 113.1 mg Choline;