Julia Child's Boeuf Bourguignon

1 9- to 10-inch fireproof casserole

3 inches deep

1 tablespoon olive oil or cooking oil

1 slotted spoon

3 pounds lean stewing beef cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

3 cups of a full-bodied young red wine such as one of those suggested for serving or a Chianti

2-3 cups brown beef stock or canned beef bouillon

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme a crumbled bay leaf the blanched bacon rind

18-24 small white onions (brown-braised in stock)

1 pound quartered fresh mushrooms sauteed in butter parsley sprigs