Cut the rind off the bacon or salt pork and cut into strips 1/4 x 1 1/2 inch long. Do the same with the pork itself.
Simmer the rind and salt pork in water for 10 minutes. Drain and pat dry.
Preheat the oven to 450 degrees. Sauté the bacon in the oil over medium heat for 2 or 3 minutes to brown lightly. Remove and set aside.
Heat the same oil and bacon fat still in the pan until hot and add the beef that you have patted dry a few pieces at a time until nicely browned on all sides. Remove to the dish with the bacon .
In the same fat brown the onion and carrot.
Return the beef and bacon to the pan and add the flour with salt and pepper.
Set the casserole uncovered in the oven for 4 minutes. Toss the meat and return for 4 minutes. (This browns the flour and makes a light crust). Remove the casserole and turn the oven to 325.
Stir in the wine, and stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to a simmer on top of the stove, then cover and set back in the oven. Cook for 2 1/2 to 3 hours until fork tender.
While the beef is cooking prepare the onions and mushrooms.
When the meat is tender, add the onions, potatoes and mushrooms and lightly combine. Sprinkle with chopped parsley and serve over polenta or just with a piece of cornbread.
