preparation

Simmer the pancetta without the rind then drain it. Dry it and brown it in cubes in a cast iron pot with a tablespoon oil. Remove it and set it aside.
In the same pot, brown the diced beef and put it aside as well.
Using the same pot, brown the cut carrots into cubes and the sliced onion. Add the meat, pancetta, salt, pepper, flour and then roast the entire mixture.
Simmer with the red wine until it has reduced.
Add the tomato paste, garlic, thyme and bay leaf.
Add the stock, keeping almost, one glass aside.
Cook in the oven, covered for 4 hours at 120 degrees.

Meanwhile, melt 3 tablespoons of butter in a pan with two bay leaves and two sprigs of thyme. Add the baby onions, sauté, add the remaining broth and cook for 30/40 minutes. Set aside.
Clean the champignon mushrooms, cut them into large pieces and cook them in the same pot over high heat with the remaining butter.

Remove the cast iron pot from the oven. If there is still too much liquid, drain the meat and reduce it a little over heat. Then, add the vegetables and serve hot.