Classic Beef Burgundy

1 (1 1/2 pound) round steak, cut into 1 1/2-inch cubes
1 cup dry red wine
1 small onion, quartered
1/2 pound small mushrooms
4 tablespoons unsalted margarine
3 cups sliced onion
2 cups diced carrots
1/4 cup chopped parsley
2 cloves garlic, crushed
1/2 teaspoon ground marjoram
1/2 teaspoon thyme, crushed
1/4 teaspoon pepper
1 bay leaf
1 1/4 cups water
2 tablespoons flour

Combine beef, 3/4 cup wine and onion. Cover; refrigerate overnight.

Drain beef cubes; set aside. Strain and reserve liquid. Saut