4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
2 tablespoons pork fat or olive oil, plus more if needed
2 carrots, peeled and halved
2 onions, peeled and halved
4 cloves garlic, just crushed
1/4 cup all-purpose flour
1 (750ml) bottle red wine
4 cups beef stock
1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)
1 tablespoon olive oil, plus more if needed
6 to 8 slices bacon, cut into lardons
40 baby onions, peeled
16 ounces mushrooms
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