Preheat oven to 450F. Cut the pork into lardons (sticks 1/4 inch across and 1 1/2 inches long); saute slowly in a tablespoon of oil for 5 minutes or until lightly browned, then remove the lardons and set aside. Heat the fat they have rendered, or enough oil to film pan by 1/16", to very hot but not smoking. Dry beef with paper towels and add beef to fry pan in batches. Brown nicely on all sides, regulating heat so fat is always very hot but not smoking. Transfer meat to a casserole dish. Add 2 tablespoons flour to meat in casserole, stir and place in oven for 4 minutes. Stir again and return to oven for 4 more minutes.
Reduce heat to 325F. Add the sliced carrots and onions to the fry pan and brown over medium heat. Transfer carrots and onions to casserole and deglaze the fry pan with 1 cup of wine. Add wine to casserole. To complete the stew, set the beef, wine, beef stock, bay leaf, browned lardons, tomato paste, garlic, and thyme in the casserole. Add demi-glace (optional). Bring to simmer and salt lightly if needed. Place in oven for 2 - 3 hours, checking every 15 minutes after 1 1/2 hours.
Peel the onions by dropping them into a saucepan of boiling water for 1 minute; drain and run cold water over the onions. Shave off 2 ends of onion, slip off the skins, and pierce a cross 3/8" inch deep in root ends to prevent them from bursting during cooking. Place in a heavy saucepan, add 1/2 inch of water, a pinch of salt, and the browned pork lardons. Cover and simmer slowly, tossing occasionally for about 30 minutes, or until onions are just tender when pierced with a knife. Set aside. Halve or quarter mushrooms and fry in a saucepan with 1/16" layer of oil. Add to the cooked onions. Set aside onions and mushrooms until stew has completed.
When beef is tender, set a large colander over a saucepan and pour the contents of casserole into colander. Wash out the casserole and return the beef to it. Press juices out of remains in colander and discard the residue. Skim fat off cooking liquid in saucepan. Make a buerre blanc by whisking together the flour and softened butter. Whisk the buerre blanc into the suace. Bring to a boil while stirring. Simmer for 2-3 minutes. Add the onion and mushroom mixture to the beef and add the sauce to the mixture.
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 614 (54%)|
|Amt Per Serving||% DV|
|Total Fat 68.3g||91 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 186.8mg||57 %|
|Sodium 623.4mg||21 %|
|Potassium 1658.6mg||44 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 33.8g|
|Protein 49.3g||70 %|
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Calories per serving: 1145
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