3 lbs. chuck or top round of beef, cut into 2 inch cubes
1 sm. onion, sliced
2 c. red wine
1 sm. bay leaf
4 sprigs parsley
Pinch of thyme
2 tbsp. salad oil
1/2 tsp. salt
1/4 tsp. pepper
1 sm. carrot, sliced
1 clove garlic, crushed
3 tbsp. butter
1 tbsp. flour
1/2 c. beef broth
1/4 lb. salt pork, diced
24 sm. white onions, baby onions (optional)
1 c. fresh or canned mushrooms, sliced

This is a delicious stew, but directions must be followed exactly, with no substitutes, for it to come out right. In deep bowl, combine meat, sliced onion, wine, bay leaf, parsley, thyme, oil, salt, pepper, carrot and garlic. Let stand for 4 hours, turning meat occasionally. Remove meat and pat dry with paper towels. Strain marinade and set aside for further use.

In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add meat and cook until well browned on all sides. Add flour and cook for 3 minutes, stirring constantly. Stir in broth and marinade. Bring to boil. Cover and simmer for 2 hours. Meanwhile, in a small saucepan, heat remaining butter. Add salt pork and onions, and cook over medium flame for 10 minutes, or until pork and onions are golden brown. Remove them to pan in which meat is cooking. Add mushrooms. Bring to boil. Cover and simmer for 45 minutes, or until meat is fork tender. Serve hot. Serves 6 to 8. Serve with boiled potatoes. Also good with all kinds of macaroni.