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, 6 servings: 328 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 89 mg cholesterol; 661 mg sodium; 16 g carbohydrate; 2.6 g fiber; 32 g protein; 6.7 mg niacin; 0.6 mg vitamin B6; 3 mcg vitamin B12; 4.3 mg iron; 41.7 mcg selenium; 8.5 mg zinc; 117.5 mg choline.