• 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