Lightly coat each piece of meat with the flour. In a saute pan or dutch oven put oil and butter and brown well the meat on all sides.

Add carrots and onions (shallots). Mix. Then add the tomato paste, white wine, hot water, garlic, thyme, bay leaves, salt, and pepper. Mix well.

Cover and let it simmered for 2 hours.

During this time, clean the mushrooms and slice them. Cook them in some hot butter and the lemon juice. It is cooked when all the liquid has evaporated. Add them when the meat is cooked.

Serve with pasta (it is what we prefer), rice or steamed potatoes.