Beef Burgundy Stew

Ingredients

• 2 12 lb boneless beef chuck pot roast cut into 1-inch pan
• 34 tsp dried marjoram leaves
• 34 tsp ground pepper
• 1 can beef broth
• 1 c Burgundy wine
• 2 garlic cloves crushed
• 1 bag baby carrots
• 12 lb small mushrooms sliced
• 1 large onion cut into 1-inch pieces
• 3 Tbsp cornstarch
• hot cooked noodles

Directions

1. Add all ingredients except cornstarch and noodles to crock-pot
2. Cook on low for 8 hours
3. In cup dissolve cornstarch mixture into beef
4. Bring to a boil
5. Cook 1 minute or until thickened
6. Serve over hot noodles