Instructions: Sprinkle beef with salt and pepper. Cut salt pork into small cubes. Brown in a large pot. Remove salt pork. Over medium-high heat, add beef to fat remaining in pan and brown on all sides in batches. Remove.

Add onion and cook until tender but not browned. Return salt pork and beef to pot. Add garlic, wine, bay leaf, parsley and thyme. Cover and simmer about 3 hours, until meat is tender, adding additional wine if necessary. Add mushrooms during the last 15 minutes of cooking.

Combine flour with a little cold water to make a smooth paste. Stir into hot mixture and cook, stirring constantly, until thickened.

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