3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 onion, sliced 1 carrot, sliced One 6-ounce piece of chunk bacon Salt and pepper 2 tablespoons flour 3 cups red wine (burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A crumbled bay leaf 18 to 24 small peeled white onions (about 1″ in diameter) 3 1/2 tablespoons bu*ter Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound mushrooms, fresh and quartered