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- 6 ounces European bacon with rind
- 1 tablespoon olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 3 cups full-bodied red wine
- 2 to 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/4 teaspoon thyme
- 1 bay leaf, crumbled
- 20 small white onions
- 1 pound quartered fresh mushrooms
- 3 tablespoons butter
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