Beef Stew in Red Wine

2 lbs flatiron steak cut into 8 pieces
Preheat oven to 350 degrees.
Melt 1 T of butter and of olive oil in a heavy duty pot that will be able to go into the oven.
Arrange the meat in one layer in the pot and season with salt and pepper.
Cook on top of the stove over high heat for about 8 minutes, browning on all sides.
Add 1 C of chopped onion and 1 T finely chopped garlic. Cook over moderate heat for another 5 minutes. Add 1 T of flour. Mix well so that it doesn't become lumpy. Stir in 1 bottle of red wine. Add 2 bay leaves, a of thyme, salt and pepper. Bring to a boil and cover. Place in the oven and cook for about 1 1/2 hours. Meat should be soft and tender.
For the garnish:
Peel 15 cipallini's or pearl onions, wash 15 cremini mushrooms and add 15 baby carrots in a pot. For the landrons, you need 5 ozs. pancetta. Bring pancetta and 2 C water to boil in a saucepan and simmer 30 min. then drain. Cut pancetta into 1/2 in. slices and then cut slices into 1 in. lardons. Combine onions, mushrooms, carrots and pancetta in a skillet with 1 T olive oil, 1/4 C water and a good dash of sugar, salt and pepper. Bring to a boil and simmer 15 minutes. There should be almost no water left. Uncover and cook over highest heat, sauteeing the vegetables until nicely browned on all sides, about 4 minutes. Add to the meat and serve.