• 6 oz. bacon simmered in 1 ½ quarts of
  water for 10 minutes and drained and dried

• 1 T. olive oil

• 3 # lean beef chuck

• 1 sliced carrot

• 1 sliced onion

• 2 T. flour

• 3 Cups red wine

• Beef stock

• 1 T. tomato paste

• 2 cloves mashed garlic

• ½ t. thyme

• 1 bay leaf crumbled

Preheat oven to 450 degrees.  Saute simmered bacon in oil for 2-3
minutes.  Remove bacon.  Brown beef in bacon fat; then remove to
platter with bacon.  In same fat, brown
the carrot and onion.  Pour out excess
fat and add beef and bacon to pan (9-10” fireproof casserole).  Toss with salt and pepper and sprinkle with
flour.  Set casserole uncovered in middle
position of pre heated oven for 4 minutes.
Toss meat and return to oven for 4 more minutes.  Remove casserole and turn oven down to 350
degrees.  Stir in wine and enough beef
stock so that meat is barely covered.
Add tomato paste, garlic, thyme, and bay leaf.  Bring to simmer on top of stove.  Then cover casserole and set in lower 1/3 of
oven.  Regulate oven heat so that it
simmers very slowly for 3-4 hours.  When
done add onions and mushrooms prepared below.

 1 # quartered fresh mushrooms sautéed
in 1 ½ T. butter and 1 ½ T. oil

18 small white onions braised in ½
cup beef stock