- 6 oz bacon
- 3.5 T olive oil
- 3 lb lean stew beef
- 2 T flour
- 3 cups beef broth
- 2 cloves garlic
- 20 small white onions
- Bouquet garni - 4 sprigs parsley, 1/2 bay leaf, 1/4 t thyme
- 1 lb mushrooms
- 1 carrot
- 1 onion
- 3 cups red wine
- 1 T tomato paste
- 3.5 T butter
- Preheat oven to 450 F
- Saute bacon (chopped) in 1 T oil for 2-3 minutes, set aside
- Dry beef in paper towels, saute, remove when browned and pour off fat
- Return beef and bacon to pot plus 1/2 t salt, 1/2 t pepper, sprinkle on flour, toss to coat, set uncovered in oven 4 minutes, toss again and and in another 4 minutes turn oven down to 325F
- Stir in wine and stock to cover, add tomato paste, garlic, herbs and simmer on stove
- Cover 3-4 hours in oven - 1.5 T oil and 5 T butter + small onions for 10 minutes - then add 1/2 cup stock plus herbs, salt and pepper. Simmer for 45 minutes covered
- Add rest of fats and mushrooms - 4-5 minutes, remove, skim fat from meat, simmer, mix oil and heat