Beef Bourguignonne

I got this recipe from a friend years ago in Santa Cruz, and it's been a staple in our house since. I don't make it often, but we really love it. Last time I made it, I used the broth leftover from a roast that I had cooked in the crock pot, and it really was incredible. I especially love it over noodles.

1 T. olive oil
1 pound lean sirloin, cut into cubes
2 T. flour
1 c. beef broth
1 1/2 c. burgandy or red wine
1 bay leaf
1 t. thyme
3/4 t. marjoram
1/2 t. salt
1/4 t. pepper
1/2 c. onion, chopped
1 clove garlic, chopped
3 c. fresh mushrooms, sliced (although last time I used frozen)
1 c. carrots, peeled and thinly sliced

In deep frying pan or dutch oven, heat oil. Brown steak in oil. Sprinkle with flour and stir to coat. Continue to brown. Turn heat to medium. Add broth slowly to dissolve flour. Add wine and spices. Before or during cooking beef, saute together the onion, garlic, mushrooms, and carrots. After adding broth to beef, add sauteed vegetables. Simmer together (covered) for 20-30 minutes. Serve over rice or egg noodles. Works great with steamed veggies on the side.