Slice off and save the rind of the Bacon (6 ounce).
Slice the bacon into 2 inch cubes.
Simmer rind and bacon cubes for 10 minutes in 1 1/2 quarts Water (to taste). While the bacon simmers, slice the Onion (1) and Carrot (1). Drain the bacon and the rind and set aside after 10 minutes.
In a casserole or dutch oven over medium heat, saute drained bacon in the pot with Olive Oil (1 tablespoon) until slightly brown, about 2 to 3 minutes. Remove bacon and set aside, leave the oil in the pot. Preheat the oven to 450 degrees F (230 degrees C).
Slice Lean Beef Stew Meat (3 pound) into 2 inch cubes. Pat the beef dry. Heat the pot until the oil is smoking, add the beef and sauté until nicely browned on all sides.
Transfer the meat into a bowl and set aside.
In the same fat, brown the sliced vegetables. Once the onion is softened, transfer the vegetables to a plate and set aside. Pour pour out the excess fat.
Return the beef and bacon to the casserole and toss with Salt and Pepper (to taste).
Sprinkle All-Purpose Flour (2 tablespoon) over the meat and toss again to coat the beef lightly.
Set casserole uncovered in the oven for 4 minutes. Toss the meat again and return to oven for 4 minutes. Remove casserole and turn oven down to 325 degrees F (160 degrees C).
Stir in Red Wine (3 cup) and Beef Stock (3 cup) just enough so that the meat is barely covered.
Add the Tomato Paste (1 tablespoon), mashed Garlic (2 clove), Dried Thyme (1/2 teaspoon), crushed Bay Leaf (1), and saved bacon rind. Mix until incorporated.
Add the sauteed vegetables and mix.
Bring to a simmer. Once simmering, cover casserole and place in the lower third of the oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
Take the skins of the Onion (20) and slice off the ends. In a skillet, heat Unsalted Butter (3 1/2 tablespoon) with Olive Oil (1 tablespoon) until it bubbles. Add the onions and brown on both sides.
Add beef stock (1/2 cup) and Salt and Pepper (to taste). Make a herb bouquet by wrapping the bay leaf (1/2), Dried Thyme (1/4 teaspoon), Fresh Parsley (4 sprig) in a cheesecloth and tie it shut. Add this to the pan and cover.
Simmer slowly for 40 to 50 minutes until the onion are tender, but hold their shape. During this time, slice the Mushroom (1 pound). When onion are tender,remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. When the butter starts bubbling, add the sliced mushrooms. Toss and shake pan for 4 to 5 minutes until lightly brown and set aside.
When the meat in the casserole is tender, prepare a large strainer or sieve over a large sauce pot.
Remove the meat and vegetables before you strain the sauce. Then, pour the contents of the casserole into the sieve.
Simmer and reduce the saved sauce to make a gravy. Skim off excess fat on the surface, and taste for seasoning. The sauce is ready when it begins to coat the back of a spoon.
Arrange the cooked onion, beef and mushrooms how you see fit.
Pour the gravy over the beef.
Serve on its own or with potatoes, noodles or rice. Enjoy!