Combine marjoram and pepper; sprinkle over beef.
Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.
Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.
Add carrots and continue cooking, covered, for 30 minutes.
Add mushrooms and onions; continue cooking, covered, 30 minutes more.
Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.Servings: 8