Preheat oven to 450 degrees.

Saute bacon in ovenproof pan; when most of the fat has rendered but before it is totally crisp, remove it from the skillet to a bowl and set aside.

Dry beef with paper towels; it will not brown if it is damp.

Heat bacon fat in casserole until almost smoking; my bacon was lean enough it did not leave much fat for browning so add some olive oil as required if necessary.

Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Set beef aside on a plate after it's all browned.

In the same fat, saute the sliced carrot and onions til brown.

Return the beef to the casserole with the aromatics and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Sprinkle on the flour and toss again to coat the beef lightly. Set the casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and reserved bacon.

Bring to a simmer on top of the stove then cover the casserole and set in lower third of oven.

Cook very slowly for 3 to 4 hours until the meat pierces easily with a fork.

Heat the butter and oil for the onions until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible being careful not to break their skins.

Add 1/2 cup of the stock from the casserole and salt and pepper to taste.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove from the pan and set aside.

Wipe out the skillet and heat the oil and butter for the mushrooms over high heat. As soon as this mixture is very hot and bubbling, add the mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat and set aside.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef mixture to it.

Add the cooked mushrooms and onions to the top.

Skim fat from the sauce in the saucepan.

Simmer the sauce for a couple of minutes skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in in the casserole or arrange on a platter with potatoes and vegetables.