Beef Bourguignon

Cut the beef into 1.5-inch cubes. Using a cast iron Dutch oven, brown them in the olive oil and butter for about 15 minutes. Set the meat aside, along with the cooking juices and the Dutch oven. 

Remove the portion of the mushroom stems that were in the soil and, depending on size, leave the mushrooms whole or cut them into halves or quarters along their length. Remove the skins from the onions and slice them into thin strips. 

In the same Dutch oven, brown the mushrooms and onions in the beef cooking juices. Allow all the water released by the mushrooms to evaporate. When this has happened, sprinkle in the flour and stir vigorously. Remove this preparation from the Dutch oven and set aside. In a frying pan, brown the chopped bacon. 

Return the meat to the Dutch oven. Add the wine and the bouquet garni. Bring to a boil, cover and let simmer for 20 minutes. Wash, peel and thickly slice the carrot, then add to the Dutch oven. Cover and simmer for 2 hours on low heat, stirring occasionally. Add the mushrooms, onions and bacon. Simmer for another 30 minutes and serve with elbow macaroni. Enjoy your feast!