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1
In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times.
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2
Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry.
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3
Discard the carrot; reserve the onion, parsley, and bay leaf separately.
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4
In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes).
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5
Drain the bacon on paper towels.
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6
Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside.
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7
Season 1/4 cup flour with the salt, pepper, and cayenne.
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8
Dredge the beef in the seasoned flour, shaking off any excess.
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9
Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns.
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10
Add the reserved sliced onion to the pot and saute until soft (5 minutes).
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11
Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute.
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12
Pour the reserved marinade into the pot and bring to a boil.
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13
Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram.
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14
Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours.
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15
Add the baby carrots and simmer for 20 minutes.
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16
Add the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes).
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17
If the sauce is too thick, thin with 1/4-1/3 cup water.
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18
Remove and discard bay leaf; season with additional salt and pepper to taste.
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19
Serve garnished with chopped parsley.
