Pretty simple recipe! It assumes you know all the techniques that go with the description.
1/4 tsp pepper
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 with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to the oven for 4 minutes. (This browns the flour and covers the meat with a light crust ) Remove casserole, and turn oven down to 325 degrees.
3 cups of a full-bodied young red wine such as a Beaujolais, Cotes du Rhone or Burgundy.
2 to 3 cups brown beef stock or canned beef bouillon
1 TBSP tomato paste
2 cloves mashed garlic
1/2 tsp thyme ( I used fresh thyme sprigs from my garden)
A crumbled Bay leaf
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and the bacon rind. Bring to a simmer on top of the stove. Then cover the casserole and set in the lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when fork pierces it easily.
18 to 24 small white onions (remove skins by blanching)
1 lb fresh mushrooms. (she says to saute, I say don't bother)
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. (This makes the sauce smooth. For a more rustic presentation, do not bother) Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce. (courtesy of the bacon rind) Simmer the sauce for a minute or two, skimming off additional fat as it rises. If too thin, boil it down rapidly. If too thick, mix in a few tablespoon of extra stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Serve with potatoes, noodles or rice. I served it with a few slices of a baguette we had made in our oven.