1/2 lb. bacon, diced
3 lb. beef rump, cut into chunks
Flour for dredging
2 carrots, sliced
Salt and pepper
3 c. burgundy wine
2 c. beef stock
1 onion, diced
3 cloves garlic, mashed
1 bay leaf
1 tsp. thyme
1 tbsp. tomato paste
1 lb. mushrooms, quartered
1/4 c. butter
2 tbsp. parsley
2 (1 lb.) cans tiny onions

Fry bacon in 5-6 quart casserole until crisp. Remove and set aside. Dry beef chunks on paper towels. Dredge with flour and fry in the bacon fat, adding a little butter, if necessary, until well browned on all sides. Remove meat as it is browned and place it with the bacon. Brown carrots and diced onion in the fat; add bacon and meat and season to taste. Add wine, stock, garlic, bay leaf, thyme and tomato paste. Cover casserole and cook in a 325 degree oven for 3-4 hours, or until meat is fork tender.

Meanwhile, saute mushrooms in butter for 5 minutes. Add, along with the drained onions, to the casserole at the very last minute before serving.