Beef Burgundy with Egg Noodles

1/4 cup olive oil

1/8 pound chopped ham or bacon

1 large onion chopped fine

5 tablespoons flour

1 teaspoon salt

1 teaspoon ground pepper

2 pounds stewing beef (cubed)

1/2 teaspoon marjoram

1 teaspoon ground thyme

2 1/2 cups burgandy or red wine

3 1/2 cups chicken broth (low sodium)

1 beef boullion cube (low sodium)

1/2 pound thin sliced mushrooms

1 cup cooked chopped carrots

1 cup cooked quartered potatoes

1 pound cooked egg noodles

Brown ham or bacon in olive oil until crisp in large covered casserole pan, remove ham or bacon and drain on paper towel leaving oil in pot. Add finely chopped onions to oil, slowly cook over low heat until they are translucent. (Be careful not to burn the onions.) Remove and set aside. On large plate mix flour, salt and pepper coat meat in mixture by rolling then trasfer to pot six or seven pieces at a time and brown on all sides. After all beef is browned add marjoram, thyme, wine, broth and bouillion cube. Return ham or bacon along with onions to pot stir scraping bottom browned bits from pot return heat to simmer then cover and cook for 1 1/2 hours. Add mushrooms and cook an additional 10 to 20 minutes untill mushrooms are cooked. For thicker stew combine 1/2 cup flour with 1/2 cup water shaken in covered container untill mixed well and not lumpy slowly stir into simmering stew untill thickness is to your liking. Cook an additional two minutes. Adjust seasoning. Add cooked carrots and potatoes. serve over cooked egg noodles and enjoy.