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1. Buy 2 # of beef from the flatiron part of the shoulder. Remove the skin o sinew from the top. Alternatively, se lean beef chuck in the same manner. Cut into 8 pieces.
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2. Preheat oven to 350*. Melt 1 T buter with 1 T oil in a cast iron pot that is attractive enough for the table. Arange the meat in one layer in the pot, and season it with salt ans pepper. Cook on top of the stove oer high heat for about 8 minutes, browning the meat on al sides.
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3. Add 1 C finely chopped onion and 1 T finely chopped garlic. Cook over moderate heat for and aditional 5 minutes, stirring occasionally. Add 1 T of flour. Mix in well so that the flour doesn't form clumps. Stir in 1 bottle of red wine. Add 2 bay leaves, the sprig of fresh thyme, salt and pepper, and bring to a boil. Stir wel and cover.
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4. PLace the pot in the iven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. This recipe can be prepared to this point up to a day ahead.
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6. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms, and peel 15 baby carrots. For the lardons, you wil need one 5oz piece of pancetta. Bring the pancetta and 2 C of water to a boil in a saucepan, and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-in slices and then cut the slices into 1-in wide lardons.
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6. Combine the onions, mushrooms, carrots and pancetta ina skillet with 1 T olive oil, 1/4 C water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered for about 15 minutes; at this point, ther should be practically no water left. Uncover and cook over high heat, sauteeing the vegetables until nicely browned on all sides, about 4 minutes.
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7.To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest in top as garnish. Add a litle chopped fresh parsley and serve.
