Beef Burgundy Pie

• 1 lb. lean boneless beef round steak
• 1 1/2 c. pearl onions (about 1/2 lb.)
• 4 c. peeled, cubed red potatoes (about 1 1/2 lb.)
• 2 Tbsp. margarine, softened
• 1/2 tsp. salt, divided
• 1/8 tsp. white pepper
• 2/3 c. sliced carrots
• 1 clove garlic, minced
• 1 c. Burgundy or other dry red wine
• 1/2 c. plus 2 Tbsp. water, divided
• 3/4 tsp. dried whole marjoram
• 3/4 tsp. dried whole thyme
• 1/2 tsp. beef-flavored bouillon granules
• 1/4 tsp. black pepper
• 2 c. fresh mushroom halves
• 2 Tbsp. all-purpose flour

1. Trim fat from steak.
2. Cut steak into 1-inch cubes and set aside.
3. Remove outer skin from onions; set aside.

steak, pearl onions, potatoes, margarine, salt, white pepper, carrots, clove garlic, red wine, water, marjoram, thyme, beefflavored bouillon granules, black pepper, fresh mushroom halves, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722521 (may not work)