Cook 4 or 5 strips of bacon until crispy. Take out of pan and set aside (crumble up when cooled). In bacon fat, saute 12 small onions (peeled) or just slice up one big onion. Saute onion for a few minutes and remove from pot and  reserve with bacon. Cut 2 lbs of lean beef into 1 inch cubes and brown in fat. Sprinkle the meat with approx 2 TBSP of flour. Salt and pepper as desired and place in an oven proof pot. Cover meat with a dry red wine and some beef stock (3/4 part wine to 1/4 part stock- appproximately). Cover and put in a preheated oven for 1 hour. Put the onion/bacon mixture back in and cook for another hour. At this point add 1 cup sliced sauted mushrooms. If you want, bring the pot to the table, add 1/4 cup of brandy and flambe. Love that!!! Serve with rice or egg noodles and some really crusty/crunchy bread. Oh, & of course, a really nice red wine.
A nice Australian Shiraz might be in order.
Enjoy