Delicious Beef Bourguignon

700 g of beef

100 g of lardon (bacon will suffice - cut the bacon into small pieces)

50 g of butter

60 g of onions

200 g of mushrooms

4 large carrots, chopped into pieces

30 g of flour

3 decaliters of red wine

3 decaliters of vegetable bouillon

Thyme, rosemary, etc. 

Cut the beef in pieces

Melt the butter

Add the onions and lardons to the skillet

After briefly frying the onions and lardons, remove them from the skillet and put them to the side

Put the meat in the skillet in the onion/lardon juice (or in a le creuset-style pot)

Add the flower to the meat and brown the meat (remove any juice that comes from the browning meat); add the bouillon

Add the lardons, onions, red wine and carrots, and season with the thyme and rosemary

Cook gently for 3 to 4 hours (or more)

30 minutes before serving, add the chopped mushrooms in small pieces.
The sauce will be somewhat thick at this point.  The meat will be deliciously tender.