2 lbs. beef
2 tablespoons butter
salt and pepper
2 tablespoons oil
1 cup chopped lean bacon
15 to 18 small white onions
5 or 6 small carrots
1 clove garlic crushed
1 tablespoon tomato paste
1/4 cup red wine
1 cup beef broth
1 cup sliced mushrooms
Preheat oven to 350° F.
Cut meat into 2-inch cubes, dredge with flour mixed with salt and pepper.
Heat oil in skillet. Sauté meat until well-browned; remove to casserole.
Sauté bacon in skillet a few minutes. Add onions, carrots, and garlic; cook until onions begin to brown. Put bacon and vegetables into casserole with meat.
Stir remaining flour into fat left in skillet; cook until it begins to brown. Add tomato paste, wine, and broth; stir until boiling. Taste, for seasoning; pour over meat and vegetables. Cover tightly; Cook about 3 hours. Add mushrooms; cook 15 to 20 minutes.
Serve with lima beans, green peas, or other vegetables; a tossed salad and garlic bread.