3 pounds stewing beef, cut in 2-inch cubes;
7 tbsp lard, tallow or butter (ghee);
1 sliced carrot;
1 sliced onion;
1/2 lb bacon, cut in chunks;
3 cups of a good quality red wine;
3 to 3-1/2 cups of beef stock;
1 tbsp tomato paste;
2 gloves of garlic, minced;
1 bay leaf;
1 tsp dried thyme;
1 pound fresh quartered mushrooms;
20 small white onions;
*Optional: Bouquet garnis (sprigs of parsley, thyme and 1 bay leaf tied together);
Salt and pepper to taste.