In a large saucepan or Dutch oven, brown the meat in hot oil until no longer pink. Add onion and garlic; cook until onions are tender. Stir in wine, beef broth, water, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add mushrooms, carrots, and the small whole onions. Return to boiling; reduce heat. Cover and cook 20 minutes. Add precooked dumplings and heat through.