Method

• 1. Remove rind, and cut bacon into lardons (sticks 1/4 inch thick and 1.5 inches long). Simmer rind and bacon for 10 minutes in 2.5 pints of water. Drain and dry.
  
  2. Preheat oven to 450 degrees F., Mark 8.
  
  3. Saute the bacon in the oil over a moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Leave casserole aside. Reheat until fat is almost smoking before you saute the beef.
  
  4. Dry the beef, it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  
  5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat.
  
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Place casserole uncovered in the middle of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (this browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees F., Mark 2.
  
  7. Stir in the wine, and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmering point on top of the stove. Then cover the casserole and place in lower part of pre-heated oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
  
  8. While the beef is cooking, prepare the onions and mushrooms, leave them aside until needed.
  
  9. When the meat is tender, pour the contents of the casserole into a sieve placed over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  
  10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 1 pint of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
  
  11. Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with potatoes, noodles, or rice, and decorate with parsley.