3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 onion, sliced
1 carrot, sliced
One 6-ounce piece of chunk bacon
Salt and pepper
2 tablespoons flour
3 cups red wine (burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 small peeled white onions (about 1″ in diameter)
3 1/2 tablespoons bu*ter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered