3 pounds lean beef, cubed
1/2 pound fatty salt pork cut into 1-inch cubes
2 dozen small green onions
1 tablespoon sugar
1 tablespoon cornstarch
2 small cloves garlic, crushed
2 bay leaves
1/4 teaspoon crushed thyme
1/2 teaspoon dry marjoram
Dry red burgundy wine
2 tablespoons butter
1 cup mushroom caps
1/2 cup minced parsley
1 cup croutons, browned in butter

Sauté the pork in Dutch oven until crisp.  Discard meat and add onions and sugar to pan and brown on low heat.  Remove onion and brown beef on all sides.  Sprinkle meat with flour and freshly ground pepper.  Tie garlic, bay leaves, thyme and marjoram in cheesecloth and add to pot.  Add enough wine to barely cover meat.  Cover pot and bake about 3 hours or until tender, adding more wine or some beef broth as needed.  Add browned onion to pot, melt butter and sauté mushrooms slightly and stir all into pot.  Remove cheesecloth with spices, transfer contents of pot to serving dish and sprinkle top with parsley and croutons.  Serves 6.