In a large bowl mix together 2-1/2 c. canned beef consomme,
                       1/3 c. chopped onion, 1 T. parsley flakes, 1 T. red wine vinegar,
                       2 T. olive or salad oil, 1/4 t. ground thyme, 1/2 t. black pepper,
                       1/2 t. salt and 1/4 t. instant minced garlic or one clove, finely
                       minced.  Peel and shred medium-fine, 2 medium-sized carrots and add.
                       ----------
                       Trim off and remove excess fat from 3 pounds boneless chuck steak, cut
                       1-inch thick.  Cut meat into 1-inch cubes and add to marinade.  Cover
                       and marinate in the refrigerator 6 hours or overnight.  Remove meat and
                       drain, reserving marinade.
                       ----------
                       Fry 1/4 pound diced salt pork to render fat.  Add 1/4 c. butter or
                       margarine.  Dredge meat in 1/2 c. flour, add to hot fat, and brown on
                       all sides.  Bring marinade to boiling point and pour over meat.  Cover
                       and cook slowly 1-1/2 hours or until meat is almost tender.
                       ----------
                       Peel 8 small white onions and add to the meat.  Cover and cook another
                       20 minutes.  Wash 1/2 pound fresh mushrooms, leaving caps whole but
                       slicing stems, and add to meat.  Cover and cook another 10 minutes.
                       Serve hot with mashed potatoes or rice.

                       Yields 8 servings.  Leftover ragout can be frozen and re-heated for a
                       future, quick meal.