6 oz. bacon
1 tbsp. cooking oil
3 lbs. stew beef
1 carrot
1 onion
Flour
Salt
Pepper
3 c. red wine
3 c. beef broth
1 tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
1 bay leaf
20 sm. onions
1 lb. quartered mushrooms, sauteed in butter

Cut bacon in small pieces and blanch for ten minutes. Preheat oven to 450 degrees. Saute bacon and put aside. Cut meat into suitable pieces, dry and saute in hot oil and bacon fat. Remove and add to bacon.

Brown carrot and onion. Put meat in casserole, toss meat with flour, salt and pepper. Stir in wine and beef stock, add tomato paste, garlic and herbs. Cover and cook for 10 minutes. Turn heat to 325 and simmer for 3 or 4 hours until tender. While meat is cooking, saute mushrooms, remove them with slotted spoon, add onions and braise in beef stock for 45 minutes.