20 sm. white onions
Butter or olive oil
3 or 4 lbs. beef stew meat
6 oz. salt pork or bacon, blanched, optional
2 c. beef bouillon
2 c. red wine
Spices: parsley, bay leaves, thyme
Salt to taste
Pepper to taste
1 lb. carrots, peeled and cut
1/2 lb. mushrooms, washed

In a heavy pan, melt butter; add onions and brown. Remove onions and set aside.

Cut meat into cubes, brown and sprinkle on flour. Stir. Add bouillon and 2 cups red wine. Put in onions and spices. Add carrots and mushrooms. Cover and cook slowly for 2 hours. Serve with crusty French bread, perhaps endive salad and dessert.