1. In a small mixing bowl, coat beef with flour, shaking off the excess. Set aside
2. Cook & stir bacon in 5-quart dutch-oven over medium heat until partially cooked. Brown half of beed with bacon in dutch oven over medium heat. Remove with slotted sppon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to dutch oven.
3. Stir in beef broth, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to boil over high heat. Reduce heat to low. Cover & simmer for 10 minutes.
4. Meanwhile, heat oil in large saucepan over medium-high heat. Cook & stir onions, potatoes, mushrooms, and garlic about 10 minutes. Add to Dutch oven. Cover & simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.